Disclosure: This post is sponsored by Hamilton Beach. I was provided with a slow cooker in exchange for my honest review. As always, all opinions are my own.
One of my favorite things about the cooler weather is the necessity of making warm and cozy soups and stews. There’s nothing like a nice warm bowl of something delicious for dinner once the weather turns chilly.
It’s even better if I can plan ahead and have something cooking in the slow cooker all day. The house smells wonderful, and once dinner time is here, everything is ready to go! Dinner is served.
I was excited to get the chance to review the new Hamilton Beach Programmable Stay or Go 6 Quart Slow Cooker. It offers a lot of flexibility, with programmable options that include up to 10 hours of cooking time.
I love that you can just program it to cook for as long as you need, on the heat setting that you need. Once it’s done cooking, it will automatically switch to warm, and keep your food warm until you’re ready to eat it.
I’ve always used Hamilton Beach Slow Cookers and have been very happy with them. This one is even easier to use due to the programmable features and the convenient clip that seals the lid on the base to prevent spills. That makes it easy to transport to a party or potluck.
I was in a hurry the other day and was in the mood for a hearty vegetable soup, so I quickly threw the ingredients into the slow cooker and programmed it, then went about my day. The soup cooked up perfectly, and we all were able to enjoy an easy, fuss-free, healthy dinner.
Yellow split peas can be tricky to find sometimes, but you can usually get bags of them in the dried bean aisle at the grocery store. If you can’t find them there, check the bulk bins! Yellow split peas are a great source of fiber, protein, and B vitamins.
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 Tablespoon olive oil
- 1½ cups chopped carrots
- 1 cup chopped celery
- 1 pound yellow split peas, picked over and rinsed
- 4 cups vegetable broth
- 3 cups water
- 1½ teaspoons onion powder
- 2 teaspoons garlic powder
- 1½ teaspoons salt
- ½ teaspoon pepper
- Put the olive oil, onion, celery, carrots, and garlic in the slow cooker. Stir well to coat with oil.
- Add the remaining ingredients. Cook on high for 4 hours or low for 6-8 hours.
- Season with more salt and pepper if desired before serving.
Now you have the chance to win a Hamilton Beach Programmable Stay or Go Slow Cooker of your own! Use the Rafflecopter widget below to enter.