Slow Cooker Hot Bean Gazpacho Soup Recipe

2018-11-03
  • Yield : 8 soup bowls
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 4:00 h
  • Ready In : 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

    260
  • Protein

    12.9 g
  • Carbohydrate

    47.1 g
  • Fat

    3.8 g
  • Cholesterol

    0 mg
  • Sodium

    642 mg

MISC Recipes

Oven baked moussaka.Very easy and delicious Greek meal.Minced lamb with vegetables and cheese cooked in halogen(turbo) oven.

Ingredients

  • 2-3 aubergines,sliced
  • olive oil
  • 1 large yellow onion,peeled and chopped
  • 2 cloves garlic,peeled and crushed
  • 1 pound (480 g) lamb mince
  • 1 cup chopped tomatoes
  • 1 teaspoon dried mint
  • 2 teaspoons tomato puree
  • 2 teaspoons cinnamon powder
  • salt and freshly ground black pepper to taste
  • 1 cup (250 ml) low-fat creme fraiche
  • 1 2/3 oz (50 g) mature Cheddar cheese grated

Method

Step 1

Boil water in a saucepan. Put the aubergines in boiling water for 2 minutes. Then remove and pat dry. Leave to one side.

Step 2

Heat olive oil in a sauté pan and fry the onion and garlic. Add the lamb mince and cook until browned. Add the tomatoes,tomato purée,mint,cinnamon,salt,black pepper. Cook for additional 2-3 minutes.

Step 3

Put a layer of lamb mince in ovenproof dish,followed by a layer of aubergine. Continue alternating lamb mince and aubergine,finishing with a layer of lamb.

Step 4

Combine the crème frâche with grated Parmesan cheese in a mixing bowl. Mix well and pour cheese mixture over the final layer of mince. Garnish with sprinkle of cheese. Arrange ovenproof dish on low grilling rack of turbo oven.

Step 5

Set turbo oven to 410°F(210°C). Cover turbo oven and cook for 20-25 minutes until bubbling. Serve oven baked moussaka hot.

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