Off track---a little
I enjoy cooking. I make chicken stock out of roasted chicken legs once a week and I don't know why until now I didn't think of also roasting the celery, onions and carrots at the same time but I'll start doing that.
Anyway, in a quart crock pot yesterday I added a can of black beans, 4 oz of ham chunks from a thick slice, small zucchini, small onion and a heavy tablespoon of Goya Recaito Culantro Cooking base to the jelly like stock. That turned out great.
Today I have cooking a similar soup [stew?] using black eye peas, zucchini, carrots, onions, ham, the same Goya cooking base and a half cup of the stock. It takes no time to prepare and about 4 hours to cook, unattended in the little crock pot.
Some people have me thinking about making an onion soup. It takes a while to brown the onions so I'm going to see if I can do the caramelizing in a crock pot. I'm not sure about the beef stock yet either. I have some Jamisons soup base I'll try but will skip any extra salt.
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