- leek whites washed and sliced
- honey or mapel syrup
Chances are I’m not making my own stock on the average weeknight. I am a big fan of Rapunzel Herb Bouillon (available at many stores), I use about 1/2 of one cube in a soup like this to kick things off – it makes a nice, light but flavorful broth. I’ll crush it into a powder and add it to the pot just before I add water. I had some Rancho Gordo flageolet beans already cooked so I used them here, but no worries if you have to turn to the can. For the vegans out there, just skip the Parmesan, and you’re in business.
- Parmesan cheese
- Parmesan cheese
sounds yummy
Two other options:
Quick-cooking method:Use 3 cans of beans instead of dry beans. Rinse beans thoroughly before adding to crockpot and decrease broth to 3 cups. Cook for about 4 hours.
Vegetarian version: Leave out the chicken and substitute vegetable broth for the chicken broth
- minced garlic
- dry white beans
- sour cream
- whipping cream
- Pinto Beans
- Black Beans
- Kidney Beans
- Whole Kernel Corn
- Diced Tomatos
- Ro-Tel Tomatos
- Taco Mix
- Hidden Valley Ranch Dressing Mix
- Hamburger
This makes a really big batch.
- Curry powder
- Carrots
- Acorn squash
- heavy cream
- Lime wedges
- cream of chicken soup
- chicken breasts
- carrots
- basil
- minced onion
- bag tortellini
- bag frozen broccoli