Soups & Stews

White Bean & Sausage Stew

Diane Cohen
The Woodlands, TX

Add a basket of warm, buttered biscuits for a satisfying soup supper.

6 Italian pork sausage links

1/4 c. water

1 T. olive oil

1 onion, chopped

1 clove garlic, chopped

2 15-oz. cans Great Northern beans, drained and rinsed

28-oz. can chopped tomatoes, drained

1 t. dried thyme

salt and pepper to taste

Pierce sausages and place in a large skillet. Add water; bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, turning occasionally. Transfer sausages to a plate. Heat oil in skillet over medium-high heat; sauté onion and garlic. Stir in beans, tomatoes and thyme. Add half of bean mixture to a slow cooker; arrange sausages on top. Spread remaining bean mixture over sausages. Cover and cook on high setting. Check after 2 hours; stir in additional water, if needed. Remove sausages; slice into thick chunks and return to slow cooker. Sprinkle with salt and pepper. Serves 4.

Country Chicken Stew

Kay Marone
Des Moines, IA

A savory, filling meal in a bowl.

4 boneless, skinless chicken thighs

3-1/2 c. chicken broth

2 c. plum tomatoes, chopped

1 c. green pepper, chopped

1 c. onion, chopped

1/2 c. long-cooking rice, uncooked

1/2 c. canned garbanzo beans, drained and rinsed

3 cloves garlic, chopped

1/2 t. salt

1/2 t. pepper

1 bay leaf

Garnish: shredded Monterey Jack cheese, diced avocado

Combine all ingredients except garnish in a slow cooker. Cover and cook on low setting for 7 to 9 hours, until chicken and rice are tender. Discard bay leaf. To serve, place a chicken thigh in each soup bowl; top with soup and garnish as desired. Serves 4.

Creamy Potato Soup

Roberta Simpkins
Mentor-on-the-Lake, OH

Garnish with a sprinkle of snipped fresh chives.

6 potatoes, peeled and cubed

2 onions, chopped

1 carrot, sliced

1 stalk celery, sliced

4 cubes chicken bouillon

1 T. dried parsley

5 c. water

1/4 t. pepper

1 T. salt

1/3 c. butter, melted

12-oz. can evaporated milk

Combine all ingredients except evaporated milk in a slow cooker. Cover and cook on low setting for 10 to 12 hours, or on high setting for 3 to 4 hours. Stir in milk during last hour of cooking. Serves 6.

Tami’s Taco Soup

Tami Bowman
Gooseberry Patch

I make this soup often...my “boys” are very picky and all 3 of us like this, which is rare!

1 lb. ground turkey, browned and drained

32-oz. carton chicken broth

2 14-1/2 oz. cans petite diced tomatoes with green chiles

15.8-oz. can Great Northern beans, drained and rinsed

15-oz. can black beans, drained and rinsed

15-1/4 oz. can yellow hominy, drained

15-1/4 oz. can white hominy, drained

1-1/4 oz. pkg. taco seasoning mix

1-oz. pkg. ranch salad dressing mix

Garnish: shredded Cheddar cheese

Combine all ingredients except cheese in a slow cooker. Cover and cook on low setting for 4 to 5 hours. To serve, top with cheese and Tortilla Strips. Serves 8 to 10.

Tortilla Strips:

3 corn tortillas, sliced into strips

oil for frying

Fry strips in oil until crisp; drain.

Old-Fashioned Bean Soup

Kathleen Poritz
Burlington, WI

I’m a teacher’s aide with winter recess duty...a cup of bean soup warms the body & soul!

16-oz. pkg. dried navy beans

2 qts. water

1 meaty ham bone

1 onion, chopped

1/2 c. celery leaves, chopped

5 whole peppercorns

salt to taste

Optional: bay leaf

Cover beans with water in a large soup pot; soak overnight. Drain. Combine beans, 2 quarts water and remaining ingredients in a slow cooker. Cover and cook on low setting for 10 to 12 hours, or on high setting for 5 to 6 hours. Remove ham bone; dice meat and return to slow cooker. Discard bay leaf, if using. Makes 8 to 10 servings.

Easy Cornbread:

8-1/2 oz. pkg. corn muffin mix

8-1/2 oz. pkg. yellow cake mix

2 eggs, beaten

1/3 c. milk

1/2 c. water

Combine all ingredients; mix well. Spread batter in a greased 13"x9" baking pan. Bake at 350 degrees for 15 to 20 minutes. Makes 10 to 12 servings.

Game-Day Corn Chowder

Jo Ann

This savory chowder is always simmering away in my slow cooker on football Saturday mornings so it’s ready to enjoy by kick-off.

1 lb. smoked pork sausage

3 c. frozen hashbrowns with onions and peppers

2 carrots, peeled and chopped

15-oz. can creamed corn

10-3/4 oz. can cream of mushroom soup with roasted garlic

2 c. water

Brown sausage in a skillet over medium heat; drain and cut into bite-size pieces. Place sausage in a slow cooker; top with hashbrowns and carrots. Combine corn, soup and water; stir until blended and pour over sausage mixture. Cover and cook on low setting for 8 to 10 hours. Serves 6.

Green Chile Stew

Linda Neel
Lovington, NM

Perfect for a cold evening! Use hot, medium or mild green chiles according to your own taste.

1 to 1-1/2 lbs. boneless pork, cubed

2 16-oz. cans pinto beans

2 14-1/2 oz. cans Mexican-style diced tomatoes

2 4-oz. cans diced green chiles

15-1/2 oz. can hominy, drained

1 t. ground cumin

salt and pepper to taste

Place pork in a slow cooker. Top with remaining ingredients; stir. Cover and cook on high setting for 4 to 5 hours. Serves 4.

French Onion Soup

Robin Hill
Rochester, NY

Now you can enjoy this elegant soup any time and it’s so easy to prepare.

1/4 c. butter

3 c. onion, sliced

1 T. sugar

1 t. salt

2 T. all-purpose flour

4 c. beef broth

1/4 c. dry white wine or beef broth

6 slices French bread

1/2 c. grated Parmesan cheese

1/2 c. shredded mozzarella cheese

Melt butter in a skillet over medium heat. Add onion; cook for 15 to 20 minutes, until soft. Stir in sugar and salt; continue to cook and stir until golden. Add flour; mix well. Combine onion mixture, broth and wine or broth in a slow cooker. Cover and cook on high setting for 3 to 4 hours. Ladle soup into oven-proof bowls. Top with bread slices; sprinkle with cheeses. Broil until cheese is bubbly and melted. Serves 6.

Southern BBQ Bean Soup

Tori Willis
Champaign, IL

When my daughter visited Alabama, this was one recipe she brought home...it’s becoming a family favorite up north too!

16-oz pkg. Great Northern beans

3/4 c. onion, chopped

1/8 t. pepper

2 lbs. beef short ribs, cut into serving-size pieces

6 c. water

1 c. barbecue sauce

1 to 2 t. salt

Cover beans with water in a large soup pot; soak overnight. Drain. Combine beans, onion, pepper and short ribs
in a slow cooker; add enough water to cover. Cover and cook on low setting for 10 to 12 hours. Remove short ribs; cut meat from bones. Return meat to slow cooker; stir in sauce and salt to taste. Cover and cook on high setting for an additional 20 minutes, until warmed through. Serves 6 to 8.

Chuck Wagon Stew

Peggy Pelfrey
Fort Riley, KS

This hearty stew is ideal for a fall social or a weekend at the cabin.

1-1/2 lbs. stew beef, cubed

1/2 lb. smoked pork sausage, sliced

1 onion, chopped

3 potatoes, peeled and cubed

28-oz. can barbecue baked beans

Place beef, sausage, onion and potatoes into a slow cooker; mix well. Spoon beans over top. Cover and cook on low setting for 8 to 10 hours, or on high setting 4 to 5 hours. Stir again before serving. Makes 6 servings.

Black Bean Chili

Darrell Lawry
Kissimmee, FL

A different kind of chili! I like to top the bowl with a handful of crushed tortilla chips.

1-lb. pork tenderloin

3 15-1/2 oz. cans black beans, drained and rinsed

16-oz. jar chunky salsa

1/2 c. chicken broth

1 green pepper, chopped

1 onion, chopped

2 t. chili powder

1 t. ground cumin

1 t. dried oregano

Garnish: sour cream, diced tomatoes

Place pork in a lightly greased slow cooker; add remaining ingredients except garnish. Cover and cook on low setting for 8 hours, or on high setting for 4 hours. Shred pork; return to slow cooker. Garnish servings with dollops of sour cream and diced tomatoes. Serves 4 to 6.

Down-on-the-Bayou Gumbo

Sue Neely
Greenville, IL

You can’t help but smile with a bowl of gumbo in front of you!

3 T. all-purpose flour

3 T. oil

3 c. chicken broth

1/2 lb. smoked pork sausage, sliced

2 c. frozen okra

14-1/2 oz. can diced tomatoes

1 onion, chopped

1 green pepper, chopped

3 cloves garlic, minced

1/4 t. cayenne pepper

3/4 lb. cooked medium shrimp, tails removed

cooked rice

Stir together flour and oil in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes. Reduce heat; cook and stir for 10 minutes, until mixture is reddish brown. Pour broth into a slow cooker; stir in flour mixture. Add remaining ingredients except shrimp and rice. Cover and cook on low setting for 7 to 9 hours. Shortly before serving, add shrimp to slow cooker; mix well. Cover and cook on low setting for about 20 minutes. Ladle gumbo over cooked rice in soup bowls. Serves 6.

Grama’s Minestrone Soup

Lori Czarnecki
Milwaukee, WI

This is a recipe my grandmother used to make on the stovetop...I adapted it to the slow cooker.

1/4 c. zesty Italian salad dressing

1 c. onion, chopped

1/2 c. celery, chopped

1/2 c. carrot, peeled and chopped

14-1/2 oz. can diced tomatoes

15-1/2 oz. can kidney beans, drained and rinsed

2 14-oz. cans vegetable broth

3 c. water

1 t. Italian seasoning

12-oz. pkg. small shell pasta, uncooked and divided

Combine all ingredients except pasta in a slow cooker; mix well. Cover and cook on low setting for 8 hours. Measure out 1-1/2 cups pasta, reserving the rest for another recipe. Stir uncooked pasta into slow cooker. Cover and cook on high setting for an additional 30 minutes, or until pasta is tender. Serves 6.

Turkey & Wild Rice Soup

Judith Jennings
Ironwood, MI

This hearty soup is chock-full of veggies! Make it even healthier with fat-free broth and evaporated milk, if you like.

1/2 c. onion, chopped

2 t. oil

1 c. deli smoked turkey, diced

1 c. celery, diced

1 c. carrots, peeled and diced

1/2 c. long-cooking wild rice, uncooked

1 t. dried tarragon

1/4 t. pepper

2 14-oz. cans chicken broth

12-oz. can evaporated milk

1/3 c. all-purpose flour

1 c. frozen peas, thawed

Optional: 2 T. dry sherry

In a skillet over medium heat, cook onion in oil for about 4 minutes, until tender. Combine onion with turkey, celery, carrots, rice and seasonings in a slow cooker; stir in broth. Cover and cook on low setting for 6 to 8 hours. Mix evaporated milk and flour; stir into soup along with peas and sherry, if using. Cover and cook on low setting for about 20 minutes, until thickened. Makes 6 servings.

Down-Home Pea Soup

Jude Trimnal
Brevard, NC

Our parents made this soup often. It is delicious year ’round, but is especially warming on winter days.

8 c. water

2 c. dried split peas

1-1/2 c. celery, sliced

1-1/2 c. carrots, peeled and sliced

1 onion, sliced

2 bay leaves

salt and pepper to taste

1 to 2 c. cooked ham, cubed

Combine all ingredients in a slow cooker. Cover and cook on low for 4 to 6 hours. Discard bay leaves before serving. Makes 8 to 10 servings.

Italian Chicken Stew

Lisanne Miller
Canton, MS

This version is quicker than Grandma Oli’s recipe, but it sure has the same great taste!

3 to 4 boneless, skinless chicken breasts

2 48-oz. cans stewed tomatoes

20-oz. pkg. frozen Italian vegetables

1 clove garlic, minced

16-oz. pkg. rigatoni pasta, uncooked

Garnish: shredded mozzarella cheese, grated Parmesan cheese

Place chicken, tomatoes, vegetables and garlic in a slow cooker. Cover and cook on low setting for 4 to 5 hours. About 35 minutes before cooking is complete, top stew with uncooked pasta; do not stir. Cover and finish cooking. Pasta will thicken the stew as it cooks. Garnish portions with cheeses. Makes 4 to 5 servings.

White Chili

Wendy West Hickey
Pittsburgh, PA

Speed up this recipe by substituting canned beans...you’ll need about three, 15-ounce cans. No soaking required!

16-oz. pkg. dried Great Northern beans

2 lbs. boneless, skinless chicken breasts, cubed

14-1/2 oz. can chicken broth

1 c. water

1 onion, chopped

3 cloves garlic, minced

2 4-oz. cans chopped green chiles

2 t. ground cumin

1-1/2 t. cayenne pepper

1 t. dried oregano

1/2 t. salt

Garnish: shredded Monterey Jack cheese, chopped green onions

Cover beans with water in a large soup pot and soak overnight; drain. Combine beans with remaining ingredients except garnish in a slow cooker and stir. Cover and cook on low setting for 10 to 12 hours, or on high for 5 to 6 hours, stirring occasionally. Garnish individual portions as desired. Serves 6 to 8.

Chicken Noodle Soup

Dale-Harriet Rogovich
Madison, WI

At the first sign of sniffles, I put this soup on to simmer. It makes me feel much better in no time!

4 carrots, peeled and sliced

4 stalks celery, sliced

1 onion, chopped

2 bay leaves

1/2 t. dried thyme

4 t. salt

1/2 t. pepper

3-1/2 lb. chicken

7 to 8 c. chicken broth or water

12-oz. pkg. medium egg noodles, uncooked and divided

Place vegetables, seasonings and chicken in a slow cooker. Add enough broth or water to fill slow cooker 2/3 full. Cover and cook on low setting for 8 to 10 hours. Remove chicken and cool, reserving broth in slow cooker. Discard bones, skin and bay leaves. Measure out 3 cups noodles, reserving the rest for another recipe. Stir uncooked noodles into slow cooker. Cover and cook on low setting for 10 to 20 minutes, until tender. Shred chicken and stir back into soup. Makes 8 servings.

Chicken & Broccoli Chowder

Susie Backus
Gooseberry Patch

Warms you right down to your toes!

1 lb. boneless, skinless chicken thighs, cubed

14-1/2 oz. can chicken broth

1/2 c. water

1 c. baby carrots, sliced

1 c. sliced mushrooms

1/2 c. onion, chopped

1/4 t. garlic powder

1/8 t. dried thyme

10-3/4 oz. can cream of chicken & broccoli soup

1/2 c. milk

3 T. all-purpose flour

10-oz. pkg. frozen chopped broccoli, thawed

Combine chicken, broth, water, carrots, mushrooms, onion and seasonings in a slow cooker; mix well. Cover and cook on low setting for 7 to 9 hours. In a bowl, whisk together soup, milk and flour; stir into slow cooker along with broccoli. Cover and cook an additional 30 minutes, or until broccoli is tender. Makes 4 to 6 servings.

Hearty Beef Stew

Maxie Martin
Granbury, TX

The night before, I do all the peeling and chopping, cover the potatoes with water and place in the fridge until morning.

6 potatoes, peeled and cubed

6 carrots, peeled and cut into 3-inch pieces

3 lbs. stew beef, cut into 1-1/2 inch cubes

1/3 c. soy sauce

1 t. paprika

1 t. salt

1/2 t. pepper

3 T. all-purpose flour

12-oz. pkg. frozen chopped onions

10-1/2 oz. can beef broth

8-oz. can tomato sauce

Arrange potatoes in a slow cooker; top with carrots. Add beef; sprinkle with soy sauce, seasonings, flour and onions. Combine broth and tomato sauce; pour over top. Cover and cook for 9 to 10 hours on low setting, or 4-1/2 to 5 hours on high setting. Serves 8 to 10.

Mom’s Black-Eyed Pea Soup

Dana Cunningham
Lafayette, LA

This is one recipe sure to be found in every recipe box in our family.

16-oz. pkg. dried black-eyed peas

10-3/4 oz. can bean with bacon soup

4 c. water

6 carrots, peeled and chopped

2-lb. beef chuck roast, cubed

1/4 t. pepper

Combine dried peas and remaining ingredients in a slow cooker; mix well. Cover and cook on low setting for 9 to 10 hours. Makes 6 servings.

Rachel’s Turkey Stew

Rachel Boyd
Defiance, OH

I combined 2 recipes to make this wonderful stew. Now it’s a family favorite...even the kids love it!

28-oz. can turkey, drained and broth reserved

8-1/2 oz. can corn, drained and liquid reserved

1-1/2 c. frozen sliced carrots, thawed

14-1/2 oz. can chicken broth

1 c. buttermilk

1 T. dill weed

1/4 c. cornstarch

Mix together turkey, corn and carrots in a slow cooker; set aside. Whisk together reserved turkey broth, chicken broth, reserved corn liquid, buttermilk and dill weed; pour over turkey mixture. Cover and cook on low setting for 6 hours. Just before serving, stir in cornstarch and cook until thickened. Serves 6 to 8.

Everyone’s Favorite Vegetable Soup

Marcel Beers
Easton, PA

Like a vegetable garden in a soup bowl...even my one-year-old likes it!

1 lb. stew beef, cubed

1 T. oil

4 potatoes, peeled and diced

16-oz. pkg. frozen peas

16-oz. pkg. frozen corn

16-oz. pkg. baby carrots

2 12-oz. jars beef gravy

2 15-oz. cans tomato sauce

salt and pepper to taste

In a skillet over medium heat, brown beef in oil; drain. Add potatoes to skillet; cook until softened. Combine beef mixture and remaining ingredients in a slow cooker. Cover and cook on low setting for 8 hours, or until tender, stirring occasionally. Makes 8 servings.

Savory Chicken Soup

Estella Hickman
Gooseberry Patch

Oh, how the aroma of this simmering soup fills the kitchen.

2 carrots, peeled and sliced

2 stalks celery, chopped

2 to 3 potatoes, peeled and quartered

2 onions, sliced

3 boneless, skinless chicken breasts, cubed

14-1/2 oz. can chicken broth

2 c. water

1/4 t. salt

1/4 t. pepper

1/2 t. dried parsley

1/2 t. dried basil

Place vegetables in a slow cooker; add chicken. Pour in broth and water; sprinkle seasonings over top. Cover and cook on low setting for 8 hours, or on high setting for 4 hours. Serves 4 to 6.