Time 4h10m Yield 9 servings (2-1/4 quarts). Number Of Ingredients 10 Steps:
In a 5-qt. slow cooker, layer the first 9 ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.
Time 8h15m Yield 8 servings (2 quarts). Number Of Ingredients 9 Steps:
In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.
Time 10h15m Yield 8 Number Of Ingredients 8 Steps:
Mix all ingredients except ham in 4- to 5-quart slow cooker. Add ham. Cover and cook on Low heat setting 8 to 10 hours or until peas are tender. Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.
Time 8h15m Yield 8 servings, 1 cup each Number Of Ingredients 8 Steps:
Bring first 3 ingredients to boil in saucepan. Place remaining ingredients in slow cooker. Add broth mixture; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours); stir. Discard bay leaves. Ladle 1 cup soup into shallow bowl; use fork to mash vegetables in bowl. Pour into soup in slow cooker; mix well.
Time 8h20m Yield 8 Number Of Ingredients 10 Steps:
In 3 1/2- to 4-quart slow cooker, mix all ingredients. Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender. Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.
Time 10h Yield 4 to 6 servings Number Of Ingredients 10 Steps:
In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they’re all cooked through; they should also flatten without much effort when pressed between your fingers. Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
