Slow Cooker Soup Recipes

Beans, Barley and Chicken Stock Soup

Ingredients:

• 2 x 425g (15oz) cans borlotti beans with liquid
• 3 x 400g  (14oz) cans chicken liquid stock or homemade chicken stock
• ½ cup quick-cooking barley
• 425g (15oz) can Italian diced tomatoes

Steps:

1. In 5 litre slow cooker, combine beans, stock, barley, diced tomatoes and ½ teaspoon pepper and stir well.
2. Cover and cook on LOW for 4 to 5 hours. Serves 6 to 8.

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General Slow Cooker Tips

• One hour on HIGH is equal to two hours on LOW.
• The LOW setting is about 77C, and the HIGH setting is about 88-93C. Note that both of these temps are well above the minimum safe temperature of 60C.
• Only fill the slow cooker one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly.
• Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.
• Don't lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour.

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