Vegetable Stock
2 tablespoons vegetable oil
4 cups carrots, cut into 1-inch pieces (about 6 medium)
2 cups celery, cut into 1-inch pieces (about 4 ribs)
4 medium onions, quartered
16 cups
water
2 cups parsley, cut into 1-inch pieces
12 cloves garlic, whole
2 bay leaves
2 teaspoons salt
½ teaspoon black pepper
Preheat multi-cooker at 300°. Add oil and sauté carrots, celery, and onions 4 minutes or until slightly softened. Add water, parsley, garlic, bay leaves,
salt, and pepper; bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 2 hours. Strain stock.
Makes 16 cups
Zesty Tortellini Soup
1 pound Italian sausage
1 cup
chopped onion
3 cloves garlic, minced
1 cup sliced carrots
4 ounces mushrooms, sliced
½ cup chopped red pepper
1 (16-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
7 cups beef broth
½ teaspoon dried basil leaves
1 (9-ounce) packages fresh cheese tortellini noodles
1 cup sliced zucchini
¼ cup fresh, chopped parsley
¼ teaspoon black pepper
Grated Parmesan cheese
Preheat multi-cooker at 375°. Brown sausage. Remove sausage to a bowl. Reduce heat to 300°; add onion and sauté until translucent. Add garlic and
sauté for another 30 seconds. Return sausage to multi-cooker and add carrots, mushrooms, red pepper, tomatoes, tomato sauce, broth, and basil. Heat
until boiling. Turn heat control down until pilot light goes out. Cover and simmer 25 minutes. Add tortellini, zucchini, parsley, and pepper. Cover and
simmer 8 minutes. Ladle soup into servings bowls. Top with Parmesan cheese.
14 servings (serving size 1 cup) [Note: This recipe can be doubled, if desired.]
Black Bean Soup
2 pounds dry black beans
2 tablespoons vegetable oil
2 cups chopped onion
4 jalapeño peppers, seeded, deveined, minced*
6 cloves garlic, minced
3 tablespoons chili powder
3 teaspoons dried oregano
1½ teaspoons ground cumin
12 cups chicken broth
4 cups sliced carrots
2 tablespoons packed brown sugar
1½ cups fresh cilantro, chopped
2 limes, juiced
Chopped avocado, red onions, and tomatoes for serving
*
For spicier soup, leave seeds and membranes in the jalapeño peppers before mincing.
Clean and rinse beans. Soak overnight in 12 cups of water or by using quick soak method. To soak beans using quick method, place them in multi-
cooker and cover with 12 cups of water. Set heat control to 250º and bring to a boil. Boil for 2 minutes and then turn off heat control. Cover and let
stand for 2 hours. Drain off soaking water and remove beans. Dry multi-cooker.
Preheat multi-cooker at 300º. Add oil and sauté onion, peppers, garlic, chili powder, oregano, and cumin for 2 minutes. Stir in beans, broth, carrots, and
brown sugar. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer until beans are tender, about 2 hours.
Remove 1 cup of bean mixture, place in blender and purée until smooth. Return to multi-cooker and stir in cilantro and lime juice. Serve with avocado,
onions, and tomatoes, if desired.
16 servings (serving size 1 cup) [Note: This recipe can be doubled, if desired.]
Firefighter’s Chili
1 pound ground mild or hot Italian sausage
1 pound lean ground beef
⅔ cup chopped onion
4 cloves garlic, minced
2 (28-ounce) cans diced tomatoes
2 (15- to 16-ounce) cans pinto beans, drained
1 cup dry red wine
1 cup beef broth
⅔ cup Worcestershire sauce
¼ cup chili powder*
2 tablespoons honey
½ teaspoon dried red pepper flakes
½ teaspoon celery seed
½ teaspoon hot sauce
Salt and pepper
Preheat multi-cooker at 375°. Brown sausage and ground beef. Remove meat to a bowl. Pour off excess drippings; reserve 1 tablespoon in multi-cooker.
Reduce heat to 300°. Add onion and garlic; sauté 1 minute. Return sausage and ground beef to multi-cooker and stir in tomatoes, beans, wine, broth,
Worcestershire, chili powder, honey, pepper flakes, celery seed, and hot sauce. Bring to a boil. Turn heat control down until pilot light goes out. Cover
and simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper.
*Amount of chili powder can be increased, as desired, for spicier chili.
14 servings (serving size: 1 cup) [Note: This recipe can be doubled, if desired.]
5
