When it comes to cooking, we like things to be quick and easy—as long as flavor is not sacrificed. However, when it comes to soup, we realize that an extra few minutes of prep work make a real difference in the richness and quality of a recipe.

　　Quickly sautéing vegetables before adding them to the slow cooker scales back their acidity and firmness. Allowing them to then simmer in the slow cooker for hours allows all of the ingredients to meld. It's the perfect formula for a successful soup!

　　

Ingredients

Serves 4-6

　　1 1/2 lbs. ground sirloin

　　6 stalks celery, chopped

　　2 cloves garlic, minced

　　1 cup chopped onion

　　3/4 cup butter

　　1 15-oz. can tomato puree

　　2 14.5-oz. cans chicken broth

　　2 14.5-oz. cans beef broth

　　1/2 cup flour mixed with 1 cup water

　　1/2 cup Worcestershire sauce

　　1 cup ketchup

　　1 tsp. hot sauce

　　2 bay leaves

　　1 1/2 tsp. thyme

　　Salt and pepper to taste

　　1 1/2 cups lemon juice

　　1/4 cup flat-leaf parsley, minced

　　6 hard-boiled eggs, chopped

　　6 slices lemon, for garnish

　　1 cup sherry, or to taste, optional

　　

Step 1

On the stovetop, sauté the sirloin, celery, garlic, and onion in butter until meat is brown and veggies are translucent. Add to the slow cooker.

　　

Step 2

Add tomato puree, chicken broth, beef broth, flour mixture, Worcestershire sauce, ketchup, hot sauce, bay leaves, thyme, salt, and pepper to the slow cooker. Stir.

　　

Step 3

Cook on low heat for 4 hours.

　　

Step 4

Add lemon juice, parsley, and eggs 30 minutes before serving.

　　

Step 5

Immediately before serving, remove bay leaves, add sherry to taste, and garnish with lemon slices.

　　Reprinted with permission from In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller. Copyright © 2014 by Patrice Keller Kononchek and Lauren Malone Keller. Photographs by Michael Palumbo. Published by Pelican Publishing Company, Inc.