Crockpot Crusade #3

I've repeated some of our our favorite crockpot recipes, and also made a couple I wouldn't make again.  Gary really liked this tomato soup, which kind of surprised me.  I think it was the added green chili kick that he liked.

Slow Cooker Tomato Soup

4 lbs tomatoes roughly chopped
4 cups beef stock (4 Cups water and 4 bouillon cubes)
2 onions finely chopped
5 tbsps sugar
1 teaspoon fresh basil shredded (or dried)
Salt and Pepper to taste
2 tbsps corn starch for thickening
3/4 cup cream
Place tomatoes, stock, onion, sugar, and basil into slow cooker. Cover and cook on high for 3-4 hours or auto/low for 6-8 hours.  Let the mixture cool slightly, then puree in batches. Pour the liquid back into the slow cooker and heat on high for 1-2 hours. If like me you prefer a thicker soup, 1 hour before serving mix the corn starch with about 1/4 cup  and aof the soup mixture, add to the soup, stirring well. 15 minutes before serving add cream to soup and reheat.  

I am not a big pudding fan, but I signed up to take in something soft, like jello or pudding, to a friend and neighbor who is having a hard time swallowing food.   The taste kind of grows on you.

   Slow Cooker Tapioca Pudding

2/3 cup white sugar

1/2 cup small pearl tapioca

2 eggs, lightly beaten

Vanilla if desired

Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on High for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.