Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (31 page)

Veggie Stew

Ernestine Schrepfer

Trenton, MO

Makes 10-15 servings

Prep. Time: 15 minutes

Cooking Time: 9-11 hours

Ideal slow-cooker size: 8-qt.

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.

Southwestern Soup

Evelyn L. Ward

Greeley, CO

Makes 4 servings

Prep. Time: 10-20 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 4-qt.

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.

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

Heart Happy Tomato Soup

Anne Townsend

Albuquerque, NM

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 5-8 hours

Ideal slow-cooker size: 3½-qt.

46-oz. can tomato juice

8-oz. can tomato sauce

½ cup water

1 Tbsp. bouillon granules

1 sprig celery leaves, chopped

half an onion, thinly sliced

½ tsp. dried basil

2 Tbsp. sugar

1 bay leaf

½ tsp. whole cloves

1. Combine all ingredients in greased slow cooker. Stir well.

2. Cover. Cook on Low 5-8 hours. Remove bay leaf and cloves before serving.

Note:

If you prefer a thicker soup, add ¼ cup instant potato flakes. Stir well and cook 5 minutes longer.

Vegetarian Minestrone Soup

Connie Johnson

Loudon, NH

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 4-qt.

6 cups vegetable broth

2 carrots, chopped

2 large onions, chopped

3 ribs celery, chopped

2 garlic cloves, minced

1 small zucchini, cubed

1 handful fresh kale, chopped

½ cup dry barley

1 can chickpeas,
or
white kidney beans, drained

1 Tbsp. parsley

½ tsp. dried thyme

1 tsp. dried oregano

28-oz. can crushed Italian tomatoes

1 tsp. salt

¼ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 6-8 hours, or until vegetables are tender.

Serving suggestion: Sprinkle individual servings with grated
cheese
.

Joyce’s Minestrone

Joyce Shackelford

Green Bay, WI

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 4-16 hours

Ideal slow-cooker size: 4- to 5-qt.

3½ cups vegetable broth

28-oz. can crushed tomatoes

2 medium carrots, thinly sliced

½ cup chopped onion

½ cup chopped celery

2 medium potatoes, thinly sliced

1-2 garlic cloves, minced

16-oz. can red kidney beans, drained

2 oz. thin spaghetti, broken into 2-inch pieces

2 Tbsp. parsley flakes

2-3 tsp. dried basil

1-2 tsp. dried oregano

1 bay leaf

1. Combine all ingredients in slow cooker.

2. Cover. Cook on High 4-6 hours, or on Low 10-16 hours.

3. Remove bay leaf. Serve.

Vegetarian Minestrone Soup with Pasta

Joleen Albrecht

Gladstone, MI

Makes 10 servings

Prep Time: 20 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 5-qt.

15½-oz. can kidney beans, rinsed and drained

15½-oz. can garbanzo beans, rinsed and drained

4 medium tomatoes, chopped

2 medium carrots, chopped

1 medium zucchini, halved and chopped

1½ cups shredded cabbage

2 ribs celery, chopped

6 cups vegetable broth

1¼ tsp. Italian seasoning

1 tsp. salt

¼ tsp. pepper

2 cups cooked elbow macaroni

1. Combine beans, vegetables, broth, and seasonings in slow cooker.

2. Cover. Cook on Low 6-8 hours, or until vegetables are done to your liking.

3. Stir in cooked macaroni and heat through.

Serving suggestion: Serve, topping each individual bowl with ½ Tbsp. grated
Parmesan cheese
.