Slow Cooker Recipes from Cooks Illustrated Make-Ahead book, which is wonderful

Slow Cooker Black Bean Soup

2T oil
3 medium onions minced
3 ribs celery chopped med
2 medium carrots, chopped med
6 med garlic cloves, minced
5 t cumin
.5 t red pepper flakes
salt
3 cups water
3 cups low-sodium chicken broth
1 pound dried black beans (2 1/4 cups), picked over and rinsed
2 medium smoked ham hocks
2 bay leaves
1/4 cup minced fresh cilantro leaves
Ground black pepper

Brown veggies with spices 10-15 min.

Put these in slow cooker with water, broth, beans, ham, bay leaves. Cook 8-10 hours on low.

Remove hocks and leaves. Puree 2 cups of coup in blender, then stir back in. Remove meat from hocks and return to pot. Stir in cilantro, season with salt and pepper to taste. Serve.


Slow Cooker Tuscan White Bean Soup

2 T oil
6oz pancetta minced
3 med onions minced
8 med garlice cloves minced
3 C water
3 cups low-sodium chicken broth
1 lb dried cannellini (2.25 cups) picked over, rinsed, socked overnight, and drained
1 Parmesan rind (optional)
2 bay leaves
1/2 t red pepper flakes
1 spring fresh rosemary
pepper
parmesan

Brown pancetta 10 min. Add onions garlic and salt until all is soft. (1/4 t salt)

Transfer the pancetta and onion mixture to the slow cooker insert and stire in the water, broth, beans, Parmesan ring (if using), bay leaves, and pepper flakes until evenly combined. Cover and cook on low until the beans are tender, 10 to 12 hours.

Add the rosemary sprig, cover, and continue until lightly fragrant, about 15 min longer. Remove bay leaves, rosemary and Parmesan rind. Salt and pepper.

Lentil and Chard Stew

2 T oil
3 onions minced
1 lb Swiss Chard, stems off, 1/4 inch pieces
6 med cloves garlic, minced
6 C veggie broth
1 lb carrots
1 15 oz can tomato sauce
12 oz portobello mushroom caps
7 oz brown or green lentils (1 cup) rinsed and picked over
2 bay leaves
1 T minced fresh thyme leaves.
1/2 oz dried porcini mushrooms, rinsed and minced
1T balsamic (optional! Aahhh!)
salt, pepper, olive oil

Heat oil in 12 inch non-stick pan until shimmering. Add onions, chard stems, garlic and 1/3 teaspoon salt and cook until veggies are soft and lightly browned 10-12 minutes

Transfer the onion mixture to slow cooker, add broth, carrots, tomato sauce, mushrooms, lentils, bay leaves, thyme and porcini mushrooms until evenly combined. Cover and cook on low until the soup is thickened and the lentils are tender, 8-10 hours.

Remove and discard bay leaves. Puree 2 C of soup in a blender until smooth, then stir back into slow cooker insert. Stir in the chard leaves, cover, and continue to cook until the leaves are wilted and tender 10-15 minutes longer. Stir in the vinegar (if you don't hate balsamic like I do).