Soups, stews, or chili is the easiest thing to try first in our thermal cooker. You can make a tasty broth then add the rest of the contents of your favorite recipe. Bring this to a boil for 2-4 minutes in your inner stainless steel cooking pot. Then transfer the inner pot to your outer thermal unit to slow cook. Grandma’s chicken and dumpling stew at the end of a long day is wonderful!
When we are traveling on the road we keep it simple. We whisk two packages of dry soup mix from a company like Bear Creek into our boiling water. We add a couple of other fresh ingredients to spice up the flavor. Sometimes we have added corn kernels and fresh salmon to Bear Creek Creamy Potato soup mix to make salmon chowder. Dinner in six minutes!
Using your own family recipes or one of our favorites, soup turns out amazing every time. Remember to always follow our 5 steps to successful meals with all of your recipes and you will be a success!
We have never tried a soup or stew that we did not like. Below you will see a couple of different recipes to try.
- 2 pounds ground beef
- 2 cups diced onions
- 1 (15 1/2 -ounce) can pinto beans, drained and rinsed
- 1 (15 1/2 -ounce) can black beans, drained and rinsed
- 1 to 2 (15 1/2 -ounce) cans kidney beans, drained and rinsed
- 1 (15 1/2 -ounce) can garbanzo beans, drained and rinsed
- 1 (15 1/4 -ounce) can whole kernel corn, drained
- 2 (14 1/2 -ounce) can Mexican-style stewed tomatoes puree’d
- 1 (14 1/2 -ounce) can diced tomatoes
- 1 (14 1/2 -ounce) can tomatoes with chiles
- 2 (4 1/2 -ounce) cans diced green chiles
- 1 (1 1/4 -ounce) package taco seasoning mix
- Chili powder to taste (optional)
- Corn chips, for serving
- 1 (4.6 -ounce) can black olives, drained and sliced, optional garnish
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
- Fresh chopped cilantro for garnish optional
Start by browning ground beef in the bottom of your large cooking pot with the onions, then drain the grease. Add all the canned drained beans, puree’d tomatoes, corn, green chiles, taco seasoning and chili powder. Bring to a boil stirring for 3-4 minutes. Put the pot inside the thermal cooker and let it cook for a minimum of two hours. The soup can be eaten anywhere between two and eight hours. Optionally it can be served over rice. Add black olives, corn chips, sour cream, grated cheese, green onions, and the jalapenos as toppings available to your dinner guests.
- 1 pound lean hamburger
- 1 medium onion, diced
- 1 (8 ounce) can tomato sauce – plus 1 can of water
- 1 (14.5 -ounce) can stewed tomatoes, chopped
- 1 or 2 cans of chili beans
- 1 or 1 1/2 packets chili seansoning (not the “hot” one)
Start by browning ground beef in the top or bottom cooking pot, depending on how much you make*, with the onions, then drain the grease. Do not add any additional salt. Add the rest of the ingredients. Bring to a boil stirring for 3-4 minutes. Put the pot inside the thermal cooker and let it cook for a minimum of two hours. The chili can be eaten anywhere between two and eight hours. Garnish as desired.
* This recipe fits in the top smaller pot of the 7 liter thermal cooker, but only if 1 can of chili beans were used. Hot boiling water was in the larger pot.
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