Sunbeam MU2000 manual Pea and Ham Soup, Minestrone

Recipes continued

Pea and Ham Soup	Serves: 4-6
2 onions, finely chopped
2 celery stalks, finely chopped

1 large potato, peeled, finely chopped

500g split green peas, well rinsed, drained 1kg smoked ham hock

2 bay leaves

3 thyme sprigs

5 cups water

Salt and pepper, to taste Crusty bread, to serve

1.Place all ingredients in the pan. Cover with lid. Using the Slow Cook function, cook on LOW for 8 hours or HIGH for 4 hours.

2.Remove the ham hock from the soup. Discard skin. Remove meat from bone, chop and return to soup. Add salt and pepper to taste. Serve with crusty bread.

Minestrone		Serves: 6-8
2	teaspoons olive oil
1	clove garlic, crushed

200g prosciutto, chopped

1 celery stalk, finely chopped

1 carrot, peeled, finely chopped

1 zucchini, finely chopped

2 potatoes, peeled, cut into 2cm cubes

300g pumpkin, peeled, cut into 2cm cubes

800g can crushed tomatoes

6 cups chicken stock

1cup Italian-style soup mix, well rinsed, drained

1cup shredded cabbage

1cup macaroni or similar small pasta

Shredded basil and parmesan cheese, to serve

1.Using the Brown function, heat oil on 150°C. When pre-heated, add garlic, prosciutto, celery and carrot. Cook, stirring, for about 15 minutes or until soft. Add the zucchini, potatoes, pumpkin, tomatoes, stock and soup mix.

2.Cover with lid. Using the Slow Cook function cook on LOW for 8 hours or HIGH for 4 hours. Add the cabbage and pasta in the final 30 minutes of cooking.

3.Serve minestrone topped with shaved parmesan and basil.

Note: Italian-style soup mix is a mixed bag of dried peas, beans and lentils. It can be bought from supermarkets.

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