Tag: Stock

Slow-Cooker Northern Bean Veggie Soup

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Bean soup is a classic filling dish, and an easy dish to make in a slow cooker. For this recipe, I didn’t soak my beans early, so I had to do the quick soak method, by boiling the beans and letting them soak. I adding 1 cup of diced onion and sliced carrots, I also sliced 3 Garlic cloves. I should have added some sliced green beans too for more color. I added the softened Northern beans. As for broth, I started with 4 cups of water, and added 2 chicken bouillon. When I checked the dish at the two hour mark, the broth was very light, and a lot of water had evaporated. So, I added 2 more cups of water and 2 more chicken bouillons. You can easily make this dish vegetarian by using vegetable stock. You can also season with your desired spices before serving. I added my spices at the beginning, and most of the flavor had cooked out. I added 1 tbsp basil and 1 tsp red pepper flakes. This recipe made 4 adult sized servings. I also suggest serving with rolls or English muffins.

Slow-Cooker Northern Bean Veggie Soup Recipe CardDownload

What You Will Need

  • 1/2 lb Great Northern Beans
  • 1 cup each, 2-4 types of Diced/Sliced Veggies
  • 2 Cups water
  • 4 cups veggie/chicken broth
  • Slow cooker

Directions

  1. Soak your beans overnight, or cover beans with 2 inches of water, boil for 5 minutes, then let sit for 1 hour.
  2. In the slow cooker, add your choice veggies. Add softened beans. Add water and broth, then cook on high for 6-8 hours.
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Thanksgiving: Leftovers – Turkey Shepherds Pie

Shepherd’s Pie is a great way to use up any mashed potatoes or any other Thanksgiving leftovers you have left. I used 1 can of sweet peas and 1 can of sliced carrots, and I added what little corn I had left from Thanksgiving. I used up my leftover veggies, my thanksgiving mashed potatoes, and the remaining turkey that hadn’t been frozen yet. I also used a mixture of light and dark meat. As always, my recipe is very forgiving and versatile, and making it your own is encouraged!

  • Chop a medium onion (1 cup) and cook in butter/oil (5 Tbsp) until translucent.
  • Once that is cooked, you can add any uncooked veggies you desire (corn, peas, carrots), cook until soft, then add any other veggies you have left or desire.
  • Dice up any turkey you have left maxing at about 3 cups for a hearty meal, then add to the veggies. Add 1 Tbsp of ground thyme and dried sage (or any other variety of the 2 herbs).
  • Add 4 cups of turkey or chicken stock cook until hot, then slowly add flour while stirring to reduce clumping. Add flour until the mixture begins to form thick coating on your spoon (about 5 Tbsp).
  • Transfer mixture to a casserole dish and top with mashed potatoes and optional grated cheese.
  • Bake at 400 F for 15 minutes or until hot and bubbling. Wait for it to cool about 35 minutes to serve.

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

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Thanksgiving: Aftermath – Stock

I had never made turkey stock before, but I know so many people say that stock is a must because it tastes so good. It also felt good to feel like I was using the entirety of the bird rather then throwing out a part that could be used; that is also part of the reason I tried cooking the giblets this year.

After thanksgiving and removing the meat from the bones, I placed plastic wrap over the carcass in the roasting pan and placed it in the fridge overnight and I don’t think that made a difference compared to cooking it right way. I took the largest pot I have, broke apart the bones as much as I could, put them into the pot, covered them with water, got the liquid to simmering with the lid on, then took the lid off and simmered it for 3 1/2 hours. You can also add herbs like sprigs of thyme and sage to get the thanksgiving flavor into the stock, or veggies like onion, garlic or celery.

I used no seasoning because my cat likes the flavor and I don’t want to give him something that is bad for cats, ie onion or garlic, from what I’ve heard.

If you choose not to season it like I did, I have found I need to add salt, because I like a more savory broth. I also add some onion, and sage and thyme to my soup when I’m cooking it.

  • Get largest pot, and place broken up turkey bones into pot (and neck if you kept it)
  • Cover bones in pot with water and get to a boil, add additional veggies/herbs
  • Once boiling, reduce heat to simmer and simmer for 3-3.5 hours
  • Place larger bones into strainer, then strain remaining stock through strainer into another dutch oven.
  • If you want less matter in you stock, strain again through cheese cloth
  • Sock is good in the fridge for a week or can be frozen for 3 months

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

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