Sunbeam HP3400 Lentil Vegetable Soup, Remove bay leaf and serve very hot with croutons if desired

Recipes (continued)

Lentil Vegetable Soup Serves 4-6

2 cups brown or yellow lentils

4 cups water

2 rashers bacon, finely chopped

1 medium onion, finely chopped

1 carrot, thinly sliced

1 clove garlic, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon oregano

1 bay leaf

1 x 400g can chopped tomatoes

2 tablespoons wine vinegar

1.Place all ingredients into the slow cooker. Cover and cook on Low for 8-10 hours.

2.Remove bay leaf and serve very hot with croutons if desired.

Tomato Soup Serves 4-6

1kg tomatoes, fresh or canned, roughly chopped 21/2 cups beef or vegetable stock

1 small onion, chopped

2 teapoons sugar

1/2 teaspoon basil

1 teapoon Worcestershire sauce fresh ground pepper to taste 1/2 cup cream

1.Place all ingredients except cream into the slow cooker.

2.Cover and cook on Low for 6-8 hours on High for 3-4 hours.

3.Allow to cool, then puree in a food processor or blender.

4.Return soup to the slow cooker and reheat on High for 1-2 hours.

5.Stir through cream prior to serving.

NOTE: If your prefer a thicker soup, blend 1 tablespoon of cornflour with 2 tablespoons water. Stir through soup before adding cream and cook on High until thickened.

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