Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (30 page)

Vegetarian Chili

Connie Johnson

Loudon, NH

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 5-qt.

3 garlic cloves, minced

2 onions, chopped

1 cup textured vegetable protein (TVP)

1-lb. can beans of your choice, drained

1 green bell pepper, chopped

1 jalapeno pepper, seeds removed, chopped

28-oz. can diced Italian tomatoes

1 bay leaf

1 Tbsp. dried oregano

½-1 tsp. salt

¼ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 6-8 hours.

Black Bean Soup

Colleen Heatwole

Burton, MI

Makes 8 servings

Prep Time: 20-30 minutes

Cooking Time: 4½-9 hours

Ideal slow-cooker size: 5- to 6-qt.

3 medium carrots, halved and sliced thin

2 celery ribs, diced fine

1 medium onion, chopped fine

4 cloves garlic, minced

2 14½-oz. cans vegetable broth

2 15-oz. can black beans, undrained

15½-oz. can red kidney beans, undrained

2 15-oz. cans crushed tomatoes,
or
1 quart canned tomatoes

1½ tsp. dried basil

½ tsp. dried oregano

½ tsp. cumin

1 tsp. chili powder

½ tsp. salt

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 4½-9 hours, or until vegetables are done to your liking.

Variations:

1. This is good with a garnish of sour cream and/or grated cheddar cheese on each individual serving.

2. This works well as a topping over cooked rice.

Lotsa Beans Vegetarian Chili

Joleen Albrecht

Gladstone, MI

Makes 8 servings

Prep Time: 10-15 minutes

Cooking Time: 2-4 hours

Ideal slow-cooker size: 5-qt.

15½-oz. can kidney beans, rinsed and drained

15½-oz. can garbanzo beans, rinsed and drained

16-oz. can vegetarian baked beans

19-oz. can black bean soup

15-oz. can whole-kernel corn, drained

14½-oz. can chopped tomatoes

1 green bell pepper, chopped

1 onion, chopped

2 ribs celery, chopped

2 cloves garlic, chopped

1 Tbsp. chili powder

1 Tbsp. dried oregano

1 Tbsp. dried parsley

1 Tbsp. dried basil

1½ tsp. Tabasco,
optional

1. Combine all beans, soup, and all vegetables in slow cooker.

2. Stir in all seasonings.

3. Cover. Cook on High 2-3 hours, or on Low 4 hours.

Serving suggestion: If you wish, garnish individual servings of chili with
sour cream
, shredded
cheddar cheese
, and
tortilla chips
.

Hearty Black Bean Soup

Della Yoder

Kalona, IA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 9-10 hours

Ideal slow-cooker size: 4-qt.

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.

Serving suggestion: This may be served over cooked
rice
.

Variation:

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

Black Bean and Corn Soup

Joy Sutter

Iowa City, IA

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 5-6 hours

Ideal slow-cooker size: 4-qt.

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.

Tuscan Garlicky Bean Soup

Sara Harter Fredette

Williamsburg, MA

Makes 8-10 servings

Prep. Time: 10 minutes

Soaking Time: 1 hour

Cooking Time: 8-10 hours

Ideal slow-cooker size: 4-qt.

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.

Bean Soup

Joyce Cox

Port Angeles, WA

Makes 10-12 servings

Prep. Time: 10 minutes

Cooking Time: 5½-13 hours

Ideal slow-cooker size: 4-qt.

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.