Slow Cooker - Soup

rjh090384 · 27 December 2006 at 9:50AM

in the ned i came down with the cold and future mil took over i did some chopping and we just didd it in a big pot the night before. was still lovely though. overlal i dint posion anyone with my first attempt at christmas dinner and i cooked a roast chicken for the first time ever!!!!

elliethecat · 27 December 2006 at 1:38PM

My soup always seems to turn out well in the SC. I use any veg I have around including well cleaned outer leaves, stalks etc (have found a few chopped celery stalks are always a good addition) chopped up, a large handful of orange lentils, water to cover and, to ensure the soup is well flavoured, a crumbled stock cube and a couple of crushed cloves of garlic.

Three_Dancing_Dragons · 27 December 2006 at 3:29PM

I got a slow cooker for Xmas and made veg soup for boxing day.

Soak 100g scotch broth mix (lentils, barley & dried peas) overnight. Drain and put in slow cooker with a diced peeled onion and about 250g of diced peeled sweet potato (doesn't have to be exact, a couple will do). Dissolve two or three heaped teaspoons of marigold vegetable boullion - highly recommended - in two cups of boiling water to make stock and to taste and add to slow cooker.

I dice potatoes really small and leave the soup on a full 24 hrs until the potato falls apart so you don't need to blend it smooth. Only downside is that it wont freeze, something nasty happens to the potato, but is so delicious I can't imagine having any left over!

shazspice · 29 December 2006 at 11:37AM

Ok this may sound silly but i always thought that you had to slightly cook food before putting it into a slow cooker, I thought i remember reading once that you can't put raw food into a slow cooker.

MinnieSpender · 21 March 2007 at 10:57PM

Hi all - looking for a bit of advice.

Things are tighter than usual at the moment and I've been having a store cupboard clear-out. I've found a pack of split peas and a decent looking recipe on t'internet.

Question:

Can you put the "raw" peas in the slow cooker or is it better to soak them first? I usually cook them on the hob after soaking but thought I'd make the soup overnight in the slow cooker instead.

So - to soak or not to soak?

Thanks in advance.

ariba10 · 22 March 2007 at 12:02AM

Split peas do not need soaking before cooking.

AMIE399 · 22 March 2007 at 7:23AM

oohhh my pk says to soak overnight..

Gingham_Ribbon · 22 March 2007 at 9:51AM

They definitely don't need to be soaked overnight, but they will cook more quickly if they have been soaked.

DawnW · 22 March 2007 at 10:14AM

I was always under the impression that dried pulses need to be cooked quite fast for 10 minutes, and then can be put into the slow cooker after that. Apparently some types can contain toxins that are destroyed by fast cooking for a short period; but this may not apply to split peas? Anyone know? Are there any directions on the pack? (I don't have any at the moment)

ariba10 · 22 March 2007 at 10:54AM

The most toxic of normal beans and pulses is the Red Kidney Bean.

It must be soaked over night, tip out the water they were soaked in and rinsed. They must also be boiled for at least 10 min to make safe.

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Slow Cooker - Soup

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