50 Simple Soups for the Slow Cooker
by Lynn Alley
Price: $16.99
ISBN-13: 9781449407933
ISBN-10: 1449407935
Format: Hardcover
Size: 6 1/2 x 6 1/2 in.
Page Count: 104 pages

“Lynn Alley loves soup, especially soup that is easy to make, soul satisfying, and easy on the planet, palate and pocketbook, as she explains in the introduction to “50 Simple Soups for the Slow Cooker.” Soups can be made with inexpensive ingredients in large enough batches for several meals. Leftovers can be stashed in the freezer. All of the soups are vegetarian, because Alley wanted to show that delicious soups could be made without meat. This being said, she says that if you want to add some chicken, a leftover ham bone or some shrimp to her recipes, please go ahead. Her point is that while those ingredients add flavor and protein, her soups can stand on their own. One of the ways to add flavor when using a slow cooker is to brown some of the ingredients, particularly onions but also most vegetables, before putting them in the slow cooker. Allowing the vegetables to cook without added water for from two to six hours will also add flavor. In addition to the slow cooker, Alley is a big fan of the immersion or stick blender. It’s a much easier and less messy way to puree than to have to transfer in batches of hot soup to a blender or food processor. The size is a plus in this cookbook, a square stretched-out-fingers hand size with a spiral binding so it lays flat.” ––The Register Guard http://bit.ly/rh9CY7
“Cooking instructor Lynn Alley, who already has The Gourmet Slow Cooker and The Gourmet Vegetarian Slow Cooker to her credit, has just released a third book, 50 Simple Soups for the Slow Cooker. Alley’s latest volume includes meatless recipes for classics, such as French onion soup, plus other full-flavored potages such as Garnet Yam soup with Coconut Cream and Spiced Apple Pie Soup. She likes the slow-cooker method for its ease, convenience and efficiency.” ––Lake County Journal http://bit.ly/rszDmi
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— From 50 Simple Soups for the Slow Cooker / Andrews McMeel Publishing
If you’ve got a burning desire to keep ’em down on the farm during the fall or winter holiday season, here’s the perfect way to do it. Fill the house with the smell of spiced apples. I recommend using Granny Smith apples, as most other apple varieties are likely to produce a weaker version of this soup. You need acid and flavor, and the Granny Smith delivers both.
Try to find organic apples, then leave the skins intact as most of the flavor and nutrients are found in or just under the skins of the fruit. Use your imagination when it comes to garnishes: perhaps some chopped, toasted walnuts, grated sharp cheddar cheese, or a dollop of sour cream or yogurt.
Serves 4 to 6
1 stick cinnamon
6 cloves
6 allspice berries
4 tablespoons (1/2 stick) unsalted butter, melted
5 large Granny Smith apples, quartered, cored, and sliced
5 cups water
2/3 cup raisins
1 tablespoon freshly squeezed lemon juice (optional)
3 to 4 tablespoons honey (optional)
1/2 cup Greek-style yogurt or sour cream
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—From 50 Simple Soups for the Slow Cooker / Andrews McMeel Publishing
Ahhh . . . I love this stuff. This is not your ordinary chili but reflects the rich combinations of ingredients found in real Mexican cuisine. You might even think of it as a bean mole, since it combines many of the spices and ingredients, including both chile powder and cocoa powder, usually found in mole poblano. It’s got guts and flavor, and I love it with or without the cornbread crust. It’s best sprinkled with lots of cheese, sliced olives, scallions, and cilantro.
Serves 6 to 8
1 pound (2 cups) dried black beans
6 cups water
6 allspice berries
1 stick cinnamon
1 teaspoon cumin seed
1 teaspoon coriander seed
1/4 teaspoon aniseed
1 (28-ounce) can crushed tomatoes
1 medium onion, diced
3 cloves garlic, finely minced
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 teaspoon dried Mexican oregano
1 to 2 tablespoons chile powder
1/4 cup cocoa powder
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Lynn Alley’s meatless collection will add simple favorites to a cook’s repertoire.
Who doesn’t love a comforting bowl of soup? There’s something for everyone in this book from renowned slow-cooker cookbook author Lynn Alley. 50 Simple Soups for the Slow Cooker is an all-new collection of vegetarian and vegan recipes that are easy on the planet, the palate, and the pocketbook.
Lynn provides not only a few classics, such as Ribollita and French Onion soups, but also unique flavors such as Spiced Apple Pie Soup and Garnet Yam Soup with Coconut Cream. Each recipe is full of details and ideas that make cooking more convenient and less time consuming.
50 Simple Soups for the Slow Cooker has a fantastic format featuring an easy-to-use, concealed wire-o that lies flat and makes it easy to turn pages. That and the full-color format, featuring 20 mouthwatering photos, will make 50 Simple Soups a great gift or stocking stuffer.
Other Great Recipes Include:
• Adzuki Bean–Miso Soup
• Blue Cheese Potato Soup
• Spanish Potato and Green Olive Soup
• Curried Butternut Squash Soup
Lynn Alley began her career as a cooking teacher at a middle school, where she and her students gained fame for selling handmade, gourmet items at Neiman Marcus. Since then, she has taught the art of cooking throughout the United States and France. Lynn has written for the San Diego Union Tribune, the Los Angeles Times, Fine Cooking, and many other publications. She is also the author of five previous cookbooks, including The Gourmet Slow Cooker and The Gourmet Vegetarian Slow Cooker. Lynn lives in San Diego.