Monday, April 16, 2012

Prepare Today Homemade- Minestrone Soup in the Saratoga Jacks Cooker

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This is one of my go-to dinners when I know my night is going to be a crazy one.  I usually make this in my slow cooker but it works equally well in a thermal cooker. 

Minestrone soup is great for a shelf-stable recipe too because you can just open a few cans, toss in some freeze-dried veggies and cook.  I used real carrots in this dinner because I had them, but dehydrated carrots work really well.

I tossed everything in my Saratoga Jacks thermal cooker, boiled for 4 minutes and closed it up for 5 hours.



Minestrone Soup
4 C chicken broth
4 C tomato juice (I use 2 cans of tomato soup+2 cans of water)
1 T dried basil
1 t salt
1/2 t dried oregano 
1/4 t pepper
2 medium carrots (1/2 C dehydrated)
2 medium celery stalks, chopped (1/4 C freeze dried or dehydrated celery)
1 medium onion, chopped (1/4 C dehydrated onion)
1 C sliced mushrooms (1/2 C or more freeze dried or canned mushrooms)
2 cloves garlic (or garlic powder)
1 28-oz can diced tomatoes, don't drain
1 15-oz can white beans, drained and rinsed 
1 1/2 C corkscrew pasta, or other medium shaped pasta

Combine all ingredients, except pasta, and cook in slow cooker on low for 6-8 hours.  Stir in pasta, cover and cook on high for 15-20 minutes.  Sprinkle each serving with Parmesan cheese.

If using a Saratoga Jacks thermal cooker boil all ingredients (except pasta) for 4 minutes, covered.  Place in cooker and let "cook" for up to 6 hours.  Boil pasta and add to soup before serving.  (Pasta gets mushy in a thermal cooker, add it after)

If you are using a Wonderbox you will need to boil for about 10 minutes before putting your pan in your box cooker. Make sure you use a small enough pan that you don't have space for air.

Serve with yummy homemade french bread.

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