Instructions / Assembly

2
pounds beef soup meat
1
1
/2 tablespoons cooking oil
2
quarts water
3
/4 cup diced onion
1
/3 cup diced carrots
1
small bay leaf
1
1
/2 teaspoons salt
1
/8 teaspoon pepper
1
/3 cup chopped celery
1
/2 tablespoon parsley  akes
Preheat multi-cooker at 375˚. Add oil and brown meat. Add remaining
ingredients and bring to a boil. Turn heat control down until pilot light goes
out. Cover and simmer 2 to 3 hours. Strain stock. 6-8 servings.
Delicious Soups From Brown Beef Soup Stock
VEGETABLE SOUP: Add 3 cups cooked diced vegetables of your choice.
Salt and pepper to taste and heat through.
BEEF TOMATO SOUP: Add 2 cups tomato juice,
1
/2 cup chopped onion,
3
BEEF TOMATO SOUP: Add 2 cups tomato juice,
3
BEEF TOMATO SOUP: Add 2 cups tomato juice,
/4 cup rice, and 1 teaspoon salt. Cover and simmer 30 minutes or until rice
is done.
2
pounds chicken
2
quarts water
1
teaspoon salt
2
ribs celery, chopped
2
carrots, diced
1
onion, chopped
Cut chicken into serving pieces. (Wings, neck, and back make excellent
soup). Place all ingredients into multi-cooker. Set heat control at 250˚ and
bring to a boil. Turn heat control down until pilot light goes out. Cover and
simmer 2 to 3 hours. Strain stock. 6-8 servings.
Delicious Soups From Chicken Soup Stock
CHICKEN NOODLE SOUP: Add  nely chopped carrot, celery, and onion.
Salt and pepper to taste. Bring to a boil and add
1
CHICKEN NOODLE SOUP: Add  nely chopped carrot, celery, and onion.
1
CHICKEN NOODLE SOUP: Add  nely chopped carrot, celery, and onion.
/4 pound noodles. Simmer
10 to 15 minutes or until noodles are done.
CHICKEN SOUP WITH EGG DROP: Combine 3 eggs, 1 cup  our, 1
teaspoon baking powder, and
1
CHICKEN SOUP WITH EGG DROP: Combine 3 eggs, 1 cup  our, 1
1
CHICKEN SOUP WITH EGG DROP: Combine 3 eggs, 1 cup  our, 1
/4 teaspoon salt; stir until smooth. Drop
by
1
teaspoon baking powder, and
1
teaspoon baking powder, and
/2 teaspoonfuls into simmering soup stock. Continue to simmer,
uncovered, 20 to 30 minutes.
1
/2 pound beef bones
1
1
/2
quarts water
2
tablespoons dried lima beans, soaked
1
/2
tablespoon salt
pepper
1
/2
tablespoon cooking oil
1
small clove garlic, peeled
2
tablespoons chopped onion
1
tablespoon chopped green pepper
2
tablespoons diced celery
1
/2
cup fresh or frozen peas
1
/4
cup shredded cabbage
Brown Beef Soup Stock
Chicken Soup Stock
Minestrone Soup
1
/4
cup shredded cabbage
1
/3
cup whole kernel corn
1
/2
cup diced carrots
1
cup stewed tomatoes
1
/3
cup elbow spaghetti
1
/4
cup grated cheese
Set heat control at 250˚. Place beef bones, water, lima beans, salt, and
pepper in multi-cooker. Bring to a boil. Turn heat control down until pilot
light goes out. Cover and simmer 2
1
pepper in multi-cooker. Bring to a boil. Turn heat control down until pilot
1
pepper in multi-cooker. Bring to a boil. Turn heat control down until pilot
/2 hours. Heat cooking oil in a skillet,
add garlic, and brown lightly on all sides. Remove garlic. Remove bones
from stock, add garlic, oil, onion, green pepper, celery, peas, cabbage, corn,
carrots, and tomatoes. Simmer until vegetables are almost tender. Add
spaghetti and simmer 20 minutes or until tender. Garnish with grated
cheese. 6-8 servings.
1 cup green split peas
2
quarts water
1
1
/2 pounds ham shank
1
onion, chopped
1
bay leaf
1
teaspoon salt
1
/4 teaspoon pepper
Place the split peas and water in multi-cooker. Let stand overnight. Add
remaining ingredients. Set heat control at 250˚ and bring to a boil. Turn
heat control down until pilot light goes out. Cover and simmer 2 to 3 hours
or until peas are very tender. Remove ham shank, cut meat into small
pieces, and return to soup. Stir well for even consistency. 6-8 servings.
1
1
/2 cups chopped celery
1
1
/2 cups diced potatoes
3
/4 cup chopped onion
1
1
/2 cups water
1
/2 teaspoon salt
pepper
3
cups milk
3
tablespoons  our
3
/4 pound precooked shrimp
3
tablespoons butter
1
zucchini, sliced (optional)
Place celery, potato, onion, water, salt, and pepper in multi-cooker. Set heat
control at 250˚ and bring to a boil. Turn heat control down until pilot light
goes out. Cover and simmer 15 minutes or until potatoes are tender. Blend
milk and  our; stir into potato mixture. Add shrimp, butter, and zucchini.
Simmer, stirring until thickened and bubbly. 3-4 servings.
Green Split Pea Soup
Shrimp Bisque