Rival Smart-SetTM Black Bean Chipotle Soup, Curried Butternut Squash Soup, Toppings, E66, E67

Soups and Chowders

Black Bean Chipotle Soup *

1 pound dry black beans, rinsed, drained and checked for foreign objects 2 stalks celery, cut into 1/4-inch dices

2 carrots, peeled and cut into 1/4-inch dices

1 yellow onion, peeled and cut into 1/4-inch dices

2 chipotle peppers (canned in adobo sauce), chopped**

1 cup crushed tomatoes

1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)

6 cups chicken (or vegetable) stock

2 teaspoons cumin Salt and pepper

Toppings

Sour cream

Salsa

Fresh cilantro, chopped

*For an even heartier soup, add 1 cup of diced, cooked spicy sausage, such as andouille, chorizo, or linguica. Add to soup after soup has been pureed and cook for 30 minutes more.

**If using dried chipotle peppers, soak in warm water to soften before chopping about 20 minutes.

1.Place beans in a medium pan, cover with cool water, bring to a boil, boil for 2 minutes, remove from heat, and let stand for 1 hour and rinse. Add to stoneware and top with celery, carrots, and onions.

2.In a separate bowl, combine chipotles, crushed tomatoes, green chilies, stock, cumin, and salt and pepper to taste. Mix to blend and pour into stoneware.

Recipe continued on next page.

This recipe is ideal for		This recipe is ideal for using
using the Auto Cook Mode.	E66	the Dual Cycle Mode.
Refer to pg. 7 for instructions.		Refer to pg. 10 for instructions.

Black Bean Chipotle Soup (cont.)

3.Cover; cook on High for 1 hour and then on Low for 6 hours, until beans are tender to bite. Adjust seasoning to taste.

4.Puree with an immersion blender (or traditional blender) to a slightly chunky consistency. If using, add additional sausage and cook for 30 minutes more.

5.Serve topped with a dollop of sour cream, spoon of salsa and sprinkling of chopped cilantro.

Serves 4-6

Curried Butternut Squash Soup

2 pounds butternut squash, rinsed, peeled, seeded, and chopped into 1-inch cubes 1 firm, crisp apple (such as Macoun, Gala, Braeburn), peeled, seeded, and chopped 1 yellow onion, chopped

4-5 cups chicken stock

1 tablespoon curry powder

1/4 teaspoon ground cloves Salt and pepper

1/4 cup chopped dried cranberries

1.Add squash, apple, and onion to the stoneware.

2.In a separate bowl, combine 4 cups stock, curry, and cloves and mix. Pour over squash and apples.

3.Cover; cook on Low for 5-51/4hours or on High for 31/4-4 hours, until ingredients have fully softened.

4.Puree with an immersion blender (or traditional blender). Adjust salt and pepper to taste and add more stock if soup is too thick (this will require more cooking time after adding).

5.Serve in bowls, garnishing with sprinkle of dried cranberries.

Serves 6-8

This recipe is ideal for		This recipe is ideal for using
using the Auto Cook Mode.	E67	the Dual Cycle Mode.
Refer to pg. 7 for instructions.		Refer to pg. 10 for instructions.

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