Fix-It and Forget-It Pink Cookbook (38 page)

Della Yoder

Kalona, IA

3 medium carrots, halved and thinly sliced

2 celery ribs, thinly sliced

1 medium onion, chopped

4 cloves garlic, minced

20-oz. can black beans, drained and rinsed

2 14½-oz. cans vegetable broth

15-oz. can crushed tomatoes

1½ tsp. dried basil

½ tsp. dried oregano

½ tsp. ground cumin

½ tsp. chili powder

½ tsp. hot pepper sauce

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 9-10 hours.
   

This may be served over cooked
rice
.

Variation:

If you prefer a thicker soup, use only 1 can broth.

Joy Sutter

Iowa City, IA

2 15-oz. cans black beans, drained and rinsed

14½-oz. can Mexican stewed tomatoes, undrained

14½-oz. can diced tomatoes, undrained

11-oz. can whole-kernel corn, drained

4 green onions, sliced

2-3 Tbsp. chili powder

1 tsp. ground cumin

½ tsp. dried, minced garlic

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on High 5-6 hours.
   

Variations:

1. Use 2 cloves fresh garlic, minced, instead of dried garlic.

2. Add 1 large rib celery, sliced thinly, and 1 small green pepper, chopped.

Sara Harter Fredette

Williamsburg, MA

1 lb. dry Great Northern,
or
other dry white, beans

1 qt. water

1 qt. vegetable broth

2 garlic cloves, minced

4 Tbsp. chopped parsley

olive oil

2 tsp. salt

½ tsp. pepper

1. Place beans in large soup pot. Cover with water and bring to boil. Cook 2 minutes. Remove from heat. Cover pot and allow to stand for 1 hour. Drain, discarding water.
   
2. Combine beans, 1 quart fresh water, and broth in slow cooker.
   
3. Sauté garlic and parsley in olive oil in skillet. Stir into slow cooker. Add salt and pepper.
   
4. Cover. Cook on Low 8-10 hours, or until beans are tender.
   

Joyce Cox

Port Angeles, WA

1 cup dry Great Northern beans

1 cup dry red beans,
or
pinto beans

4 cups water

28-oz. can diced tomatoes

1 medium onion, chopped

2 Tbsp. vegetable bouillon granules,
or
4 bouillon cubes

2 garlic cloves, minced

2 tsp. Italian seasoning, crushed

9-oz. pkg. frozen green beans, thawed

1. Soak and rinse dried beans.
   
2. Combine all ingredients except green beans in slow cooker.
   
3. Cover. Cook on High 5½-6½ hours, or on Low 11-13 hours.
   
4. Stir green beans into soup during last 2 hours.
   

Ernestine Schrepfer

Trenton, MO

5-6 potatoes, cubed

3 carrots, cubed

1 onion, chopped

½ cup chopped celery

2 cups canned diced,
or
stewed, tomatoes

3 vegetable bouillon cubes dissolved in 3 cups water

1½ tsp. dried thyme

½ tsp. dried parsley

½ cup brown rice, uncooked

1 lb. frozen green beans

1 lb. frozen corn

15-oz. can butter beans

46-oz. can V8 juice

1. Combine potatoes, carrots, onion, celery, tomatoes, broth, thyme, parsley, and rice in 8-quart cooker, or two medium-sized cookers.
   
2. Cover. Cook on High 2 hours. Purée one cup of mixture and add back to slow cooker to thicken the soup.
   
3. Stir in beans, corn, butter beans, and juice.
   
4. Cover. Cook on High 1 more hour, then reduce to Low and cook 6-8 more hours.
   

Evelyn L. Ward

Greeley, CO

Soup:

2 14-oz. cans vegetable broth

½ cup sliced carrots

½ cup diced onions

1 cup diced potatoes

1 garlic clove, minced

8-oz. can,
or
1 cup home-canned, crushed tomatoes

1 Tbsp. Worcestershire sauce

salsa to taste

Garnishes:

grated cheese

diced avocados

diced green peppers

diced cucumbers

2¼-oz. can sliced ripe olives

6-oz. fresh mushrooms, sliced and sautéed in butter

6-oz. can cooked and peeled tiny shrimp

1 cup green onion, sliced

3 hard-cooked eggs, chopped

1 cup diced tomatoes

sour cream

1. Combine broth, carrots, onions, potatoes, garlic, tomatoes, and Worcestershire sauce in slow cooker. Cook on Low 6-8 hours.
   
2. Before serving, stir in salsa, sampling as you go to get the right balance of flavors.
   

Serve the soup in bowls, allowing guests to add
garnishes
of their choice.

Anne Townsend

Albuquerque, NM

46-oz. can tomato juice

8-oz. can tomato sauce