Free The Everything Kosher Slow Cooker Cookbook by Dena G. Price

ingredients. Cover, and cook on low for 6–8 hours. Add more salt, if necessary, to taste.
    Spring Vegetable Soup
    Leave the skin on the squash and potatoes for a more rustic look and flavor.
INGREDIENTS | SERVES 6
1 ⁄ 2 red onion, diced
2 small zucchini, diced
2 small yellow squash, diced
4 small red potatoes, diced
3 carrots, peeled and diced
1 ⁄ 2 pound mushrooms, cleaned and quartered
1 cup green beans, cut into 1 ⁄ 2 " pieces
6 cups Vegetable Broth (see recipe in this chapter)
1 (14-ounce) can diced tomatoes, undrained
1 1 ⁄ 2 teaspoons kosher salt
1 ⁄ 2 teaspoon black pepper
6 green onions, green parts chopped
Summer versus Winter Squash
Summer squash (such as zucchini) has a thin, edible skin and should be used within a few days of picking. Winter squash (such as pumpkin or butternut) has a tough, inedible skin and, stored carefully, can keep for months.
     
In a 4-quart slow cooker, add all ingredients except for salt, pepper, and green onions. Cover and cook on low for 6–8 hours.
Add salt and pepper; taste and add more of either, if needed.
Ladle soup into bowls. Garnish with chopped green onion just before serving.
    Potato-Leek Soup
    If you’d like to omit the alcohol from this recipe, just add another 1 ⁄ 2 cup of broth. Use margarine or olive oil instead of the butter for a pareve version.
INGREDIENTS | SERVES 6
2 tablespoons unsalted butter
2 small leeks, chopped (white and light green parts only)
3 large russet potatoes, peeled and diced
4 cups Vegetable Broth (see recipe in this chapter)
1 ⁄ 2 cup white wine
1 ⁄ 2 cup water
1 teaspoon salt
1 teaspoon pepper
1 ⁄ 4 teaspoon dried thyme
     
In a sauté pan over medium heat, melt the butter, then add the leeks. Cook until softened, about 5 minutes.
In a 4-quart slow cooker, add the sautéed leeks, potatoes, broth, wine, water, salt, pepper, and thyme. Cover and cook over low heat for 6–8 hours.
Allow soup to cool slightly, then use an immersion blender or traditional blender to process until smooth.
    Tomato Basil Soup
    Use evaporated milk instead of the soymilk for a dairy alternative.
INGREDIENTS | SERVES 5
2 tablespoons margarine
1 ⁄ 2 onion, diced
2 cloves garlic, minced
1 (28-ounce) can whole peeled tomatoes, undrained
1 ⁄ 2 cup Vegetable Broth (see recipe in this chapter)
1 bay leaf
1 teaspoon salt
1 teaspoon pepper
1 ⁄ 2 cup unsweetened soymilk
1 ⁄ 4 cup sliced fresh basil
     
In a sauté pan over medium heat, melt the margarine, then sauté the onion and garlic for 3–4 minutes.
In a 4-quart slow cooker, add the onion and garlic, tomatoes, broth, bay leaf, salt, and pepper. Cover and cook on low heat for 4 hours.
Allow to cool slightly, then remove the bay leaf. Process the soup in a blender or immersion blender.
Return the soup to the slow cooker, then add the soymilk and sliced basil, and heat on low for an additional 30 minutes.
    Butternut Squash Soup
    You can substitute an extra cup of vegetable broth for the white wine in this soup.
INGREDIENTS | SERVES 6
1 medium butternut squash, peeled and diced
1 russet potato, peeled and diced
1 large carrot, chopped
1 rib celery, sliced
1 onion, diced
4 cups Vegetable Broth (see recipe in this chapter)
1 cup white wine
1 bay leaf
1 ⁄ 4 teaspoon dried thyme
1 1 ⁄ 2 teaspoons salt
Pinch of nutmeg
Vegetable Cuts
Sometimes rules are meant to be broken. Although vegetables will cook more evenly and look better when cut into same-size pieces, it is perfectly fine to save time by not chopping vegetables too perfect or too small for a dish that will be blended before serving.
     
In a 4-quart slow cooker, add all of the ingredients. Cover and cook over low heat for 6 hours.
Cool the soup slightly and remove the bay leaf. Process in a blender or with an immersion blender until the soup is completely smooth, about 30 seconds to 1 minute.
    Pumpkin Bisque
    This simple soup is a perfect first course at a holiday meal or as a light lunch.
INGREDIENTS | SERVES 4
2 cups puréed pumpkin
2 cups