Sweet Potato Broccoli Bisque

  • 4 cups chicken broth
  • 2 cups water
  • 4 cups fresh broccoli florets
  • 2 medium peeled sweet potatoes, cut into 2-inch pieces
  • 1 medium onion, quartered
  • 1-inch piece peeled ginger
  • 1 tsp. salt
  • ¼ tsp. coarse black pepper

 

In medium saucepan, combine ingredients. Bring to boil. Reduce heat and partially cover; allow to simmer for 15 minutes until vegetables are tender.

Remove from heat and let stand 5 minutes.

Transfer about 2 cups to Black and Decker® Blender. Place cover on blender and place lid cap ajar with open side facing away. Cover lid with cloth. Blend on medium speed for about 2 minutes. (This will aerate the soup and result in a very light and airy texture.)

Pour into bowl and repeat with remaining vegetables and broth until entire mixture is pureed. Reheat, if necessary.

Serve garnished with sour cream and chives or grated Parmesan cheese and chopped flat leaf parsley.

If desired, serve with your favorite crackers.

Makes 8 servings.

Tomato Rice Soup

  • 4 cups vegetable broth
  • 2 cups tomato juice
  • 1 jar (141⁄2 oz.) petite dice tomatoes, undrained
  • 1/2 cup uncooked long grain rice
  • 1 medium onion, diced
  • 1/2 cup parsley, chopped
  • 1 tbsp. chopped fresh basil
  • 2 cups frozen whole kernel corn
  • 11⁄2 cups frozen green peas

Combine all ingredients, except frozen corn and peas in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.” Place the lid on the cooker. Set kitchen timer and cook for 25 minutes. Stir in frozen corn and peas; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately. If desired, garnish each serving with grated Parmesan cheese.

Makes about 10 cups 5 servings

Pea and Potato Bisque

  • 1 small onion, chopped
  • 2 medium cloves garlic, minced
  • 2 tbsp. butter or margarine
  • 4 cups chicken broth or stock
  • 2 cups cubed peeled potatoes
  • ½ tsp. ground ginger
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1½ cups frozen peas
  • ¼ cup loosely packed parsley leaves
  • ½ cup heavy cream

In medium saucepan, cook onion and garlic in butter over medium heat until tender. Add chicken broth, potatoes ginger, salt and pepper. Bring to boil. Cover and simmer 8 minutes. Add peas and parsley; continue cooking until potatoes are tender. Remove from heat and let stand at least 5 minutes. Spoon about 2½ cups soup mixture into blender jar. Cover and remove lid cap; replace it ajar with open side facing away. Cover lid with cloth. Blend on STIR until creamy and smooth; pour into measuring cup. Repeat with remaining mixture until all is pureed. Return soup to saucepan; stir in cream. Heat, stirring; do not allow bisque to boil. Serve with a dollop of sour cream, if desired. Garnish with additional chopped parsley.

Makes about 6½ cups.

Classic Chicken Stew

  • 11⁄2 lbs. boneless chicken cut into 1-inch cubes
  • 2 cans (103⁄4 oz, each) condensed cream of chicken with herbs soup
  • 1 cup water
  • 4 medium carrots, cut in 1-inch pieces (about 11⁄2 cups)
  • 4 medium red skin potatoes, quartered
  • 3 stalks celery, thickly sliced (about 11⁄2 cups)
  • 2 medium leeks, halved and sliced
  • 1/2 tsp. coarsely ground black pepper
  • 11⁄2 cups frozen cut green beans

Combine all ingredients, except frozen vegetables in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.” Place the lid on the cooker. Set kitchen timer and cook for 45 minutes. Stir in frozen green beans; place the lid back on the cooker and cook an additional 10 minutes. Serve immediately.

Makes about 10 cups/5 to 6 servings

Chicken Vegetable Soup

  • 6 cups chicken broth or stock
  • 1/2 lb. boneless chicken breast cut in bite size pieces
  • 2 cup frozen mixed vegetables
  • 2 cups medium noodles
  • 1 cup diced sweet potatoes
  • 3/4 cup diced onion
  • 2 tbsp. chopped parsley
  • 1/2 tsp. Rotisserie Chicken seasoning

Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook.” Place the lid on the cooker. Set kitchen timer and cook for 20 minutes. Test noodles for doneness. Place the lid back on the cooker. If necessary, cook several minutes longer until noodles are tender. Serve immediately. If desired, serve with hot garlic bread.

Makes about 12 cups/6 servings

Caribbean Black Bean Soup

  • 6 cups vegetable juice drink
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (151⁄4 oz.) whole kernel corn, undrained
  • 1 cup diced ham
  • 1 medium onion, chopped
  • 1 cup halved cherry tomatoes
  • 1/2 cup diced chorizo
  • 1 can (4 oz.) diced green chilies
  • 3 tbsp. chopped cilantro

Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the “Warm” light will come on. Push the “On” switch to “Cook”. Place the lid on the cooker. Set kitchen timer and cook for 20 minutes. Serve immediately. If desired, garnish each serving with coarsely crumbled tortilla chips.

Makes about 10 cups/5 servings