soup & chili

Turkey Chili

PREP: 20 MIN. COOK: 6-1/2 HOURS

Celesta Zanger

Bloomfield Hills, Michigan

I’ve taken my mother’s milder recipe for chili and made it thicker and more robust. It’s a favorite at my house, especially in fall and winter.

1 pound lean ground turkey

3/4 cup each chopped onion, celery and green pepper

1 can (28 ounces) diced tomatoes, undrained

1 jar (26 ounces) meatless spaghetti sauce

1 can (16 ounces) hot chili beans, undrained

1-1/2 cups water

1/2 cup frozen corn

2 tablespoons chili powder

1 teaspoon ground cumin

1/4 teaspoon pepper

1/8 to 1/4 teaspoon cayenne pepper

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

Sour cream, optional

In a large nonstick skillet, cook the turkey, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Transfer to a 5-qt. slow cooker.
Add the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on high for 1 hour. Reduce heat to low; cook for 5-6 hours.
Add kidney and pinto beans; cook 30 minutes longer. Garnish with sour cream if desired.

Yield: 13 servings (3-1/4 quarts).

No-Fuss Potato Soup

PREP: 15 MIN. COOK: 7-1/2 HOURS

Dotty Egge

Pelican Rapids, Minnesota

For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine.

6 cups cubed peeled potatoes

2 cups chopped onion

1/2 cup chopped celery

1/2 cup thinly sliced carrots

5 cups water

1/4 cup butter, cubed

4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes

2 teaspoons salt

1/4 teaspoon pepper

1 can (12 ounces) evaporated milk

3 tablespoons minced fresh parsley

Minced chives, optional

In a 5-qt. slow cooker, combine the vegetables, water, butter, bouillon, salt and pepper. Cover and cook on high for 7-8 hours or until the vegetables are tender.
Add milk and parsley. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired.

Yield: 8-10 servings (about 3 quarts).

Beef Barley Soup

PREP: 15 MIN. COOK: 9 HOURS

Ginny Perkins

Columbiana, Ohio

My hubby doesn’t usually consider a bowl of soup dinner, but this hearty, comforting soup, served with cornbread on the side, got a thumbs up…even from him!

1-1/2 pounds beef stew meat

1 tablespoon canola oil

1 can (14-1/2 ounces) diced tomatoes

1 cup chopped onion

1 cup diced celery

1 cup sliced fresh carrots

1/2 cup chopped green pepper

4 cups beef broth

2 cups water

1 cup spaghetti sauce

2/3 cup medium pearl barley

1 tablespoon dried parsley flakes

2 teaspoons salt

1-1/2 teaspoons dried basil

3/4 teaspoon pepper

In a large skillet, brown meat in oil over medium heat; drain. Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings. Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat from cooking juices.

Yield: 8 servings (2-1/2 quarts).

Parmesan Potato Soup

PREP: 20 MIN. COOK: 5-1/2 HOURS

Mary Shivers

Ada, Oklahoma

I decided to add some character to a basic potato chowder by adding roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary dish.

8 medium potatoes, peeled and cut into 1/2-inch cubes

1 large onion, chopped

1 jar (7 ounces) roasted sweet red peppers, drained and chopped

1 small celery rib, chopped

6 cups chicken broth

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

1/2 teaspoon pepper

1/8 teaspoon rubbed sage

1/3 cup all-purpose flour

2 cups heavy whipping cream, divided

1 cup grated Parmesan cheese, divided

8 bacon strips, cooked and crumbled

2 tablespoons minced fresh cilantro

In a 5- or 6-qt. slow cooker, combine the vegetables, broth and seasonings. Cover and cook on low for 5-6 hours or until vegetables are tender.
In a small bowl, combine flour and 1/2 cup cream until smooth; add to slow cooker. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream. Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls; sprinkle with remaining cheese.

Yield: 12 servings (3 quarts).

White Bean Chicken Chili

PREP: 35 MIN. COOK: 3 HOURS

Kristine Bowles

Albuquerque, New Mexico

My sister shared this chili recipe with me. I usually double it and add one extra can of beans. I like to serve it with cheddar biscuits or warmed tortillas.

3/4 pound boneless skinless chicken breasts, cubed

1/2 teaspoon salt

1/4 teaspoon pepper

1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

2 teaspoons dried oregano

1 teaspoon ground cumin

2 tablespoons olive oil

4 garlic cloves, minced

2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided

3 cups chicken broth, divided

1-1/2 cups (6 ounces) shredded cheddar cheese

Sour cream and minced fresh cilantro, optional

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. Transfer to a 3-qt. slow cooker.
In a small bowl, mash 1 cup of beans. Add 1/2 cup broth; stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until chicken is tender.
Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

Yield: 6 servings.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Vegetable Barley Soup

PREP: 25 MIN. COOK: 8-1/4 HOURS

Mary Tallman

Arbor Vitae, Wisconsin

You’ll love this delicious vegetarian soup brimming with veggies and barley, and the great news is it’s good for you, too!

1 large sweet potato, peeled and cubed

1-1/2 cups fresh baby carrots, halved

1-1/2 cups frozen cut green beans

1-1/2 cups frozen corn

3 celery ribs, thinly sliced

1 small onion, chopped

1/2 cup chopped green pepper

2 garlic cloves, minced

6 cups water

2 cans (14-1/2 ounces each) vegetable broth

1 cup medium pearl barley

1 bay leaf

1-3/4 teaspoons salt

1/2 teaspoon fennel seed, crushed

1/4 teaspoon pepper

1 can (14-1/2 ounces) Italian diced tomatoes, undrained

In a 5-qt. slow cooker, combine the vegetables and garlic. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low for 8-9 hours or until the barley and vegetables are tender.
Stir in tomatoes; cover and cook on high for 10-20 minutes or until heated through. Discard bay leaf before serving.

Yield: 12 servings (about 3-1/2 quarts).

Halibut Chowder

PREP: 20 MIN. COOK: 5-1/2 HOURS

Donna Goutermont

Juneau, Alaska

Try this great way to mix up dinner standbys. Mashed potato flakes thicken this easy chowder, and you can adjust the chili powder and cayenne to suit your taste.

2 cups water

2 cups 2% milk

2 medium potatoes, cubed

1 large onion, chopped

1 cup mashed potato flakes

1 can (8 ounces) tomato sauce

2 garlic cloves, minced

1 teaspoon celery salt

1 teaspoon dried parsley flakes

1/2 teaspoon ground mustard

1/4 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 pound halibut fillets, cut into chunks

1 tablespoon butter

In a 3-qt. slow cooker, combine water, milk, potatoes, onion, potato flakes, tomato sauce, garlic and seasonings. Cover and cook on low for 5 hours or until potatoes are tender.
Add halibut and butter. Cover and cook 30-45 minutes longer or until fish flakes easily with a fork.

Yield: 6 servings.

Heartier Soup. For a more substantial Vegetable Barley Soup add some meat. To keep the soup on the lighter side, in a large skillet, cook about 1-1/2 pounds of lean ground turkey over medium heat until no longer pink. Drain grease and add meat to the slow cooker along with the vegetables. Or, if you’re not keeping track of your calories, add about a pound of small meatballs…either homemade or purchased frozen meatballs (thaw them before using).

All-Day Soup

PREP: 25 MIN. COOK: 8 HOURS

Cathy Logan

Sparks, Nevada

I start this soup in the morning, and by evening, dinner’s ready to go! My family loves all of the hearty vegetable and steak pieces, all smothered in a zesty tomato broth.

1 beef flank steak (1-1/2 pounds), cut into 1/2-inch cubes

1 medium onion, chopped

1 tablespoon olive oil

5 medium carrots, thinly sliced

4 cups shredded cabbage

4 medium red potatoes, diced

2 celery ribs, diced

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cans (14-1/2 ounces each) beef broth

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 tablespoon sugar

2 teaspoons Italian seasoning

1 teaspoon dried parsley flakes

In a skillet, brown steak and onion in oil; drain. Transfer to a 5-qt. slow cooker.
Stir in all the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender.

Yield: 8 servings (about 3 quarts).

Cutting steak into cubes. It is easier to slice and cube uncooked steak when it is partially frozen. If the steak is thawing in the refrigerator, using a sharp knife, cut it into cubes before it is completely defrosted. If it is fresh steak, then place it in the freezer for 30-60 minutes before cubing.

Chicken Chili

PREP: 10 MIN. COOK: 5 HOURS

Taste of Home Test Kitchen

A spicy chicken chili is a nice change of pace from the typical beef chili. Assemble this midday and supper will be ready and waiting for you.

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes

1 cup chopped onion

3 tablespoons canola oil

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained

1 cup frozen corn

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon minced garlic

1/2 teaspoon celery salt

1/2 teaspoon ground coriander

1/2 teaspoon pepper

Sour cream and shredded cheddar cheese, optional

In a large skillet, saute chicken and onion in oil for 5 minutes or until chicken is browned. Transfer to a 5-qt. slow cooker.
Stir in the beans, tomatoes, corn and seasonings. Cover and cook on low for 5 hours or until chicken is no longer pink. Garnish with sour cream and cheese if desired.

Yield: 6 servings.

Mexican Chicken Soup

PREP: 10 MIN. COOK: 3 HOURS

Marlene Kane

Lainesburg, Michigan

This zesty dish is loaded with chicken, corn and black beans in a mildly spicy red broth. As a busy mom, I’m always looking for dinner recipes that can be prepared in the morning. The kids love the taco-like taste of this easy soup.

1-1/2 pounds boneless skinless chicken breasts, cubed

2 teaspoons canola oil

1/2 cup water

1 envelope reduced-sodium taco seasoning

1 can (32 ounces) V8 juice

1 jar (16 ounces) salsa

1 can (15 ounces) black beans, rinsed and drained

1 package (10 ounces) frozen corn, thawed

6 tablespoons reduced-fat cheddar cheese

6 tablespoons reduced-fat sour cream

2 tablespoons minced fresh cilantro

In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a 5-qt. slow cooker.
Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro.

Yield: 6 servings.

Lime Navy Bean Chili

PREP: 15 MIN. + SOAKING COOK: 5 HOURS

Connie Thomas

Jensen, Utah

A lip-smacking touch of lime flavors a filling family favorite. I love relying on my slow cooker. It is a comfort knowing that a warm meal is waiting for you.

1-1/4 cups dried navy beans

3 cups water

2 bone-in chicken breast halves (7 ounces each), skin removed

1 cup frozen corn

1 medium onion, chopped

1 can (4 ounces) chopped green chilies

4 garlic cloves, minced

1 tablespoon chicken bouillon granules

1 teaspoon ground cumin

1/2 teaspoon chili powder

2 tablespoons lime juice

Sort beans and rinse with cold water. Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
In a 3-qt. slow cooker, combine the beans, water, chicken, corn, onion, chilies, garlic, bouillon, cumin and chili powder. Cover and cook on low for 5-6 hours or until chicken and beans are tender.
Remove chicken breasts; set aside until cool enough to handle. Remove meat from bones; discard bones and cut chicken into bite-size pieces. Return chicken to pan. Stir in lime juice just before serving.

Yield: 6 servings.

Sauerkraut Sausage Soup

PREP: 20 MIN. COOK: 5 HOURS

Yvonne Kett

Appleton, Wisconsin

My husband and I make our own sauerkraut and grow many of the vegetables in this simple soup. It makes a great weeknight supper.

4 cups chicken broth

1 pound smoked Polish sausage, cut into 1/2-inch slices

1 can (16 ounces) sauerkraut, rinsed and well drained

2 cups sliced fresh mushrooms

1-1/2 cups cubed peeled potatoes

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1-1/4 cups chopped onions

2 large carrots, sliced

2 celery ribs, chopped

2 tablespoons white vinegar

2 teaspoons dill weed

1 teaspoon sugar

1/4 teaspoon pepper

In a 5-qt. slow cooker, combine all the ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

Yield: 10 servings (2-1/2 quarts).

Slow-Cooked Corn Chowder

PREP: 10 MIN. COOK: 6 HOURS

Mary Hogue

Rochester, Pennsylvania

I combine and refrigerate the ingredients for this easy chowder the night before. It makes it so easy to just start the meal and go on about my day.

2-1/2 cups 2% milk

1 can (14-3/4 ounces) cream-style corn

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1-3/4 cups frozen corn

1 cup frozen shredded hash brown potatoes

1 cup cubed fully cooked ham

1 large onion, chopped

2 teaspoons dried parsley flakes

2 tablespoons butter

Salt and pepper to taste

In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on low for 6 hours.

Yield: 8 servings (2 quarts).

Vegetable Bean Soup

PREP: 30 MIN. COOK: 6 HOURS

Belinda Moran

Woodbury, Tennessee

Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.

2 cans (14-1/2 ounces each) petite diced tomatoes

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chilies

1 can (8 ounces) tomato sauce

1 cup chopped green pepper

1 cup chopped zucchini

3/4 cup water

1/2 cup chopped onion

1/2 cup chopped celery

2 tablespoons chili powder

4 teaspoons dried oregano

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon pepper

1/2 teaspoon salt

2 bay leaves

In a 5-qt. slow cooker, combine all the ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.

Yield: 7 servings.

Italian Chili

PREP: 20 MIN. COOK: 6-1/2 HOURS

Taste of Home Test Kitchen

By adding Italian seasoning and fresh veggies, an Italian spin was added to this traditional Southwestern-style chili.

1 pound ground beef

1/2 pound bulk Italian sausage

1 can (28 ounces) diced tomatoes

1 can (8 ounces) tomato sauce

1 cup chopped onion

1 cup chopped sweet red pepper

1 cup water

1/2 cup chopped celery

1/4 cup beef broth

1 tablespoon chili powder

1 tablespoon Italian seasoning

1 teaspoon sugar

1 teaspoon minced garlic

1/2 teaspoon salt

1 can (16 ounces) kidney beans, rinsed and drained

1 cup sliced fresh mushrooms

1 cup diced zucchini

3 tablespoons minced fresh parsley

Shredded part-skim mozzarella cheese, optional

In a large skillet, cook beef and sausage over medium heat until no longer pink. Meanwhile, in a 3-qt. slow cooker, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt.
Drain beef mixture; add to the slow cooker. Cover and cook on low for 6 hours or until vegetables are tender.
Add the beans, mushrooms, zucchini and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Sprinkle with cheese if desired.

Yield: 6 servings.

Zesty Italian Soup

PREP: 15 MIN. COOK: 7 HOURS

Myrna Sippel

Thompson, Illinois

While visiting my sister-in-law, we had a delicious Italian soup at a local restaurant. We decided to duplicate it at home and came up with this recipe. Vary the seasonings and types of tomatoes to suit your tastes.

1 pound bulk Italian sausage

3 cans (14-1/2 ounces each) reduced-sodium chicken broth

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained

1 can (14-1/2 ounces) Italian diced tomatoes

1 large carrot, chopped

1 jalapeno pepper, seeded and chopped

1-1/2 teaspoons Italian seasoning

1 teaspoon dried minced garlic

1-1/2 cups cooked elbow macaroni

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker.
Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic. Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni.

Yield: 10 servings (3-1/2 quarts).

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Forgotten Minestrone

PREP: 15 MIN. COOK: 7-1/2 HOURS

Marsha Ransom

South Haven, Michigan

This soup gets its name because the broth simmers for hours, allowing me to work on my freelance writing. But after one taste, you and your family will agree this full-flavored soup is truly unforgettable!

1 pound beef stew meat, cut into 1/2-inch cubes

1 can (28 ounces) diced tomatoes, undrained

1 medium onion, chopped

2 tablespoons minced dried parsley

2-1/2 teaspoons salt, optional

1-1/2 teaspoons ground thyme

1 beef bouillon cube

1/2 teaspoon pepper

6 cups water

1 medium zucchini, halved and thinly sliced

2 cups chopped cabbage

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 cup uncooked elbow macaroni

1/4 cup grated Parmesan cheese, optional

In a 5-qt. slow cooker, combine the meat, tomatoes, onion, parsley, salt if desired, thyme, bouillon, pepper and water Cover and cook on low for 7-9 hours or until meat is tender.
Add the zucchini, cabbage, beans and macaroni; cover and cook on high for 30-45 minutes or until vegetables are tender. Sprinkle each serving with cheese if desired.

Yield: 8 servings (2 quarts).

Hearty Taco Chili

PREP: 30 MIN. COOK: 6 HOURS

Julie Neuhalfen

Glenwood, Iowa

Ranch dressing mix and taco seasoning give this hearty mixture extra special flavor. Folks will come back for seconds.

2 pounds ground beef

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14 ounces) hominy, rinsed and drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 can (8 ounces) tomato sauce

1 small onion, chopped

1 envelope ranch salad dressing mix

1 envelope taco seasoning

1/2 teaspoon pepper

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (4 ounces) chopped green chilies

Corn chips, sour cream and shredded cheddar cheese, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker.
Add the beans, hominy, tomatoes, tomato sauce, onion, salad dressing mix, taco seasoning and pepper. In a blender, combine diced tomatoes and green chilies; cover and process until smooth. Add to the slow cooker. Cover and cook on low for 6 hours.
Serve with corn chips, sour cream and cheese if desired.

Yield: 11 servings (2-3/4 quarts).

Savory Winter Soup

PREP: 20 MIN. COOK: 8 HOURS

Dana Simmons

Lancaster, Ohio

Even my father, who doesn’t particularly like soup, enjoys my tasty version of traditional vegetable soup. He asked me to share the recipe with Mom, and I gladly obliged!

2 pounds ground beef

3 medium onions, chopped

1 garlic clove, minced

3 cans (10-1/2 ounces each) condensed beef broth, undiluted

1 can (28 ounces) diced tomatoes, undrained

3 cups water

1 cup each diced carrots and celery

1 cup fresh or frozen cut green beans

1 cup cubed peeled potatoes

2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes

1 teaspoon dried basil

1/2 teaspoon dried thyme

Salt and pepper to taste

In a large skillet, cook the beef and onions over medium heat until the meat is no longer pink. Add the garlic and cook 1 minute longer. Drain. Transfer to a 5-qt. slow cooker.
Stir in all the remaining ingredients. Cover and cook on high for 8 hours or until heated through.

Yield: 14 servings (3-1/2 quarts).

Editor’s Note: To save chopping time, use frozen sliced carrots and thawed cubed hash brown potatoes in Savory Winter Soup.

Broccoli Potato Soup

PREP: 25 MIN. COOK: 4-1/2 HOURS

Crystal Kelso

Sandy, Oregon

For a very comforting soup with a nice, creamy texture, try this one with nutritious broccoli and chunks of potato. The red pepper flakes add a hint of spice, and the fresh herbs make this a truly delicious soup.

1 pound small red potatoes, cubed

1 large onion, chopped

1 large carrot, coarsely chopped

7 garlic cloves, minced

3 cups water

1 can (14-1/2 ounces) condensed cream of broccoli soup, undiluted

1 teaspoon each minced fresh thyme, basil and parsley

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

2 cups frozen chopped broccoli, thawed and drained

1 cup (4 ounces) shredded Havarti cheese

Place the potatoes, onion, carrot and garlic in a 4- or 5-qt. slow cooker. Add the water, soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.
Stir in broccoli and cheese. Cover and cook for 30 minutes or until broccoli is tender.

Yield: 8 cups (2 quarts).

Baked Potato Soup

PREP: 35 MIN. COOK: 6-1/4 HOURS

Barbara Bleigh

Colonial Heights, Virginia

The only thing that beats the comforting flavor of this thick and hearty potato soup is possibly the idea that it simmers on its own all day.

2 large onions, chopped

3 tablespoons butter

2 tablespoons all-purpose flour

2 cups water, divided

4 cups chicken broth

2 medium potatoes, peeled and diced

1-1/2 cups mashed potato flakes

1/2 pound sliced bacon, cooked and crumbled

3/4 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon dried basil

1/8 teaspoon dried thyme

1 cup half-and-half cream

1/2 cup shredded cheddar cheese

2 green onions, sliced

In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt. slow cooker.
Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions.

Yield: 10 servings (2-1/2 quarts).

Italian Chicken Chili

PREP: 20 MIN. COOK: 6-3/4 HOURS

Genise Krause

Sturgeon Bay, Wisconsin

Though the list of ingredients may seem long, this recipe takes just 20 minutes of prep before it simmers into a heartwarming main course. Each bite brings variety in taste and texture, not to mention loads of Italian flavor.

1/2 pound bulk Italian sausage

1 teaspoon olive oil

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

1 can (28 ounces) crushed tomatoes

1 can (28 ounces) diced tomatoes, undrained

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

2 celery ribs, chopped

1 cup chopped onion

1 small sweet red pepper, chopped

1/2 cup dry red wine or chicken broth

2 tablespoons chili powder

2 teaspoons dried oregano

2 teaspoons minced garlic

1 teaspoon dried thyme

1 medium zucchini, diced

1 cup sliced fresh mushrooms

1/4 cup minced fresh parsley

Shredded Italian cheese blend, optional

In a large skillet, cook sausage in oil over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker.
Stir in the chicken, tomatoes, beans, celery, onion, red pepper, wine, chili powder, oregano, garlic and thyme. Cover and cook on low for 6 hours or until chicken is no longer pink.
Stir in the zucchini and mushrooms. Cover and cook on high for 45 minutes or until vegetables are tender. Sprinkle with parsley. Serve with cheese if desired.

Yield: 8 servings (2-3/4 quarts).

French Onion Soup

PREP: 15 MIN. COOK: 8 HOURS

Kris Ritter

Pittsburgh, Pennsylvania

Topped with a slice of French bread and provolone cheese, individual servings of this fabulous soup are sure to be enjoyed by everyone at your dinner table.

1 large sweet onion, thinly sliced (about 4 cups)

1/4 cup butter, cubed

2 cans (14-1/2 ounces each) beef broth

2 tablespoons sherry or additional beef broth

1/2 teaspoon pepper

4 slices French bread (1/2 inch thick), toasted

4 slices provolone cheese

Place onion and butter in a 1-1/2-qt. slow cooker coated with cooking spray. Cover and cook on low for 6 hours or until onion is tender.
Stir in the broth, sherry and pepper. Cover and cook 2-3 hours longer or until heated through.
Ladle soup into ovenproof bowls. Top each with a slice of toast and the cheese. Broil 4-6 in. from the heat for 2-3 minutes or until the cheese is melted. Serve the soup immediately.

Yield: 4 servings.

Other great cheeses. Provolone cheese is wonderful on the French Onion Soup featured here, but feel free to experiment with other delightful cheeses, such as Swiss, mozzarella, Brie, shredded Parmesan, shredded Romano or Monterey Jack.

Spinach Bean Soup

PREP: 20 MIN. COOK: 6-1/4 HOURS

Brenda Jeffers

Ottumwa, Iowa

This meatless soup is great for a busy weeknight supper after I get home from my job as a college nursing professor. The soup provides plenty of nutrients to keep me healthy.

3 cans (14-1/2 ounces each) vegetable broth

1 can (15-1/2 ounces) great northern beans, rinsed and drained

1 can (15 ounces) tomato puree

1/2 cup finely chopped onion

1/2 cup uncooked converted long grain rice

2 garlic cloves, minced

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (6 ounces) fresh baby spinach, coarsely chopped

1/4 cup shredded Parmesan cheese

In a 4-qt. slow cooker, combine the broth, beans, tomato puree, onion, rice, garlic and seasonings. Cover and cook on low for 6-7 hours or until heated through.
Stir in spinach. Cover and cook for 15 minutes or until spinach is wilted. Sprinkle with cheese.

Yield: 8 servings (2 quarts).

Colony Mountain Chili

PREP: 25 MIN. COOK: 6 HOURS

Marjorie O’Dell

Bow, Washington

My husband created this chili for a local cooking contest, and it won the People’s Choice award. It’s loaded with beef, Italian sausage, tomatoes and beans and seasoned with chili powder, cumin and red pepper flakes for zip.

1 pound beef top sirloin steak, cut into 3/4-inch cubes

4 Italian sausage links, casings removed and cut into 3/4-inch slices

2 tablespoons olive oil, divided

1 medium onion, chopped

2 green onions, thinly sliced

3 garlic cloves, minced

2 teaspoons beef bouillon granules

1 cup boiling water

1 can (6 ounces) tomato paste

3 tablespoons chili powder

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

2 teaspoons ground cumin

1 to 2 teaspoons crushed red pepper flakes

1 teaspoon salt

1/2 teaspoon pepper

3 cans (14-1/2 ounces each) stewed tomatoes, cut up

2 cans (15 ounces each) pinto beans, rinsed and drained

Shredded cheddar cheese

In a large skillet, brown the beef and sausage in 1 tablespoon oil; drain. Transfer meat to a 5-qt. slow cooker.
In the same skillet, saute onion and green onions in remaining oil until tender. Add; garlic; cook 1 minute longer. Transfer to slow cooker.
In a small bowl, dissolve bouillon in water. Stir in the tomato paste, chili powder, brown sugar, Worcestershire sauce and seasonings until blended; add to slow cooker. Stir in tomatoes and beans.
Cover and cook on high for 6-8 hours or until the meat is tender. Serve with cheese if desired.

Yield: 10 servings (2-1/2 quarts).

Home-Style Chicken Soup

PREP: 15 MIN. COOK: 6-1/4 HOURS

Kathy Rairigh

Milford, Indiana

I’ve relied on this easily prepared broth on many occasions. My mom gave me the recipe, and we love it.

1 can (14-1/2 ounces) chicken broth

1 can (14-1/2 ounces) diced tomatoes, undrained

1 cup cubed cooked chicken

1 can (8 ounces) mushroom stems and pieces, drained

1/4 cup sliced fresh carrot

1/4 cup sliced celery

1 bay leaf

1/8 teaspoon dried thyme

3/4 cup cooked egg noodles

In a 1-1/2-qt. slow cooker, combine the broth, tomatoes, chicken, mushrooms, carrot, celery, bay leaf and thyme. Cover and cook on low for 6 hours.
Stir in noodles; cover and cook on high for 10 minutes. Discard bay leaf.

Yield: 4 servings.

Make it your own. This chicken soup is a fabulous recipe that lends itself to being easily customized for individual tastes. Add a 1/4 to 1/2 cup of your favorite frozen vegetables, such as peas, corn, green beans, broccoli or cauliflower. Add a twist by using cooked rotini for the uncooked egg noodles.

Zippy Spanish Rice Soup

PREP: 25 MIN. COOK: 4 HOURS

Marilyn Schetz

Cuyahoga Falls, Ohio

I created this recipe after ruining a dinner of Spanish rice. I tried to salvage the dish by adding more water, cilantro and green chiles. It was a hit with the whole family. It’s hearty enough to be a main meal with the addition of a garden salad and some corn bread.

1 pound lean ground beef (90% lean)

1 medium onion, chopped

3 cups water

1 jar (16 ounces) salsa

1 can (14-1/2 ounces) diced tomatoes, undrained

1 jar (7 ounces) roasted sweet red peppers, drained and chopped

1 can (4 ounces) chopped green chilies

1 envelope taco seasoning

1 tablespoon dried cilantro flakes

1/2 cup uncooked converted rice

In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Transfer beef mixture to a 4- or 5-qt. slow cooker.
Add the water, salsa, tomatoes, red peppers, chilies, taco seasoning and cilantro. Stir in rice. Cover and cook on low for 4-5 hours or until rice is tender.

Yield: 8 servings (about 2 quarts).

Chunky Chicken Soup

PREP: 15 MIN. COOK: 4-1/2 HOURS

Nancy Clow

Mallorytown, Ontario

I am a stay-at-home mom who relies on my slow cooker for fast, nutritious meals with minimal cleanup and prep time. I knew this recipe was a hit when I didn’t have any leftovers and my husband asked me to make it again.

1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips

2 teaspoons canola oil

2/3 cup finely chopped onion

2 medium carrots, chopped

2 celery ribs, chopped

1 cup frozen corn

2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted

1-1/2 cups chicken broth

1 teaspoon dill weed

1 cup frozen peas

1/2 cup half-and-half cream

In a large skillet over medium-high heat, brown chicken in oil or until no longer pink. With a slotted spoon, transfer to a 5-qt. slow cooker.
Add the onion, carrots, celery and corn. In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low for 4 hours or until vegetables are tender.
Stir in the peas and cream. Cover and cook 30 minutes longer or until soup is heated through.

Yield: 7 servings.

Great Northern Bean Chili

PREP: 20 MIN. COOK: 4 HOURS

mamesmom

Taste of Home Online Community

Seven ingredients make this mild version of a Southwestern chicken chili. I like to add a dash of hot sauce and some sour cream on top, and serve it with tortilla chips.

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

1 tablespoon canola oil

1 jar (48 ounces) great northern beans, rinsed and drained

1 jar (16 ounces) salsa

1 can (14-1/2 ounces) chicken broth

1 teaspoon ground cumin, optional

2 cups (8 ounces) shredded Monterey Jack cheese

In a large skillet, brown chicken in oil; drain. In a 4- or 5-qt. slow cooker, combine the beans, salsa, broth, cumin if desired and chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Serve with cheese.

Yield: 8 servings (2-1/2 quarts).

Great toppings. The toppings for chili make it a fun dish to eat. Set out bowls of toppings and let your group mix-and-match to create their own unique bowl of chili. Here’s a few suggestions for the toppings: jalapeno pepper rings, crushed tortillas, sliced ripe olives, sliced green onions, shredded cheese, chopped red pepper, sour cream, minced fresh cilantro or chopped tomatoes.

Smoked Sausage Gumbo

PREP: 20 MIN. COOK: 4 HOURS

Sharon Delaney-Chronis

South Milwaukee, Wisconsin

Serve up the flavors of the bayou! You’ll leave the table satisfied, as it’s chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with andouille sausage.

2 celery ribs, chopped

1 medium onion, chopped

1 medium green pepper, chopped

1 medium carrot, chopped

2 tablespoons olive oil

1/4 cup all-purpose flour

1 cup chicken broth

1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces

1 can (14-1/2 ounces) diced tomatoes, undrained

2 teaspoons dried oregano

2 teaspoons dried thyme

1/8 teaspoon cayenne pepper

Hot cooked rice

In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Transfer to a 3-qt. slow cooker.
Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice.

Yield: 5 servings.

Beef and Three-Bean Chili

PREP: 20 MIN. COOK: 5-1/2 HOURS

Nancy Whitford

Edwards, New York

This is one of my favorite recipes; it makes my kitchen smell so good! We love eating it with homemade bread or cornbread.

1-1/2 pounds beef stew meat, cut into 1-inch pieces

2 teaspoons chili powder

1-1/3 cups chopped onion

2 tablespoons canola oil

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 cup beef broth

1 can (6 ounces) tomato paste

2 jalapeno peppers, seeded and chopped

1 tablespoon brown sugar

2 teaspoons minced garlic

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground cumin

Sour cream, optional

Place beef in a large resealable plastic bag; add chili powder and toss to coat. In a large skillet over medium heat, brown beef and onion in oil.
Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine the beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings.
Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender. Serve with sour cream if desired.

Yield: 9 servings (2-1/4 quarts).

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Chicken Soup With Beans

PREP: 10 MIN. COOK: 6 HOURS

Penny Peronia

West Memphis, Arkansas

I put lime-flavored tortilla chips at the bottom of individual bowls before ladling in this Southwestern soup. Loaded with chicken, beans, corn, tomatoes and green chilies, it’s fulfilling and fuss-free.

1 large onion, chopped

1 tablespoon canola oil

2 garlic cloves, minced

1-1/4 pounds boneless skinless chicken breasts, cooked and cubed

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

2 cans (11 ounces each) white or shoepeg corn, drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

3 cups water

1 can (4 ounces) chopped green chilies

2 tablespoons lime juice

1 teaspoon lemon-pepper seasoning

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker.
Stir in all the remaining ingredients. Cover and cook on low for 6-7 hours or until heated through.

Yield: 12 servings (3 quarts).

Spice it up. Add a bit of zip to the Vegetable Minestrone by substituting V8 or spicy hot V8 juice for the tomato juice.

Vegetable Minestrone

PREP: 15 MIN. COOK: 6-1/2 HOURS

Alice Peacock

Grandview, Missouri

My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It’s nice to have this ready to eat for our evening meal on days when we have a really busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.

2 cans (14-1/2 ounces each) beef broth

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) great northern beans, rinsed and drained

1 can (14-1/2 ounces) Italian-style stewed tomatoes

1 large onion, chopped

1 medium zucchini, thinly sliced

1 medium carrot, shredded

3/4 cup tomato juice

1 teaspoon dried basil

3/4 teaspoon dried oregano

1/4 teaspoon garlic powder

1 cup frozen cut green beans, thawed

1/2 cup frozen chopped spinach, thawed

1/2 cup small shell pasta

1/2 cup shredded Parmesan cheese

In a 4- or 5-qt. slow cooker, combine the broth, beans, tomatoes, onion, zucchini, carrot, tomato juice and seasonings. Cover and cook on low for 6-7 hours or until vegetables are tender.
Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

Yield: 8 servings (2-1/2 quarts).

Cincinnati Chili

PREP: 25 MIN. COOK: 5-1/2 HOURS

Joyce Alm

Thorp, Washington

The chocolate in this recipe threw me off at first, but now it’s the only way I make chili. You’ll find layers of delicious flavor in this heartwarming dish. It’s well-worth the time it takes.

3 pounds ground beef

1-1/2 cups chopped onions

1-1/2 teaspoons minced garlic

2 cans (16 ounces each) kidney beans, rinsed and drained

2 cans (15 ounces each) tomato sauce

2 cups beef broth

1/4 cup chili powder

1/4 cup red wine vinegar

1/4 cup Worcestershire sauce

1 ounce unsweetened chocolate, coarsely chopped

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon pepper

1/8 teaspoon ground cloves

Hot cooked spaghetti

Shredded cheddar cheese and sliced green onions, optional

In a Dutch oven, cook the beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5-1/2 to 6 hours or until heated through.
Serve with the spaghetti. Garnish with cheese and green onions if desired.

Yield: 10 servings (2-1/2 quarts).

Veggie-Sausage Cheese Soup

PREP: 55 MIN. COOK: 7 HOURS

Richard Grant

Hudson, New Hampshire

I took this soup to a potluck at work, where it was well received…and was the only dish prepared by a guy! The great combination of textures and flavors had everyone asking for the recipe.

2 medium onions, finely chopped

1 each medium green and sweet red pepper, chopped

2 celery ribs, chopped

1 tablespoon olive oil

4 garlic cloves, minced

1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices

2 medium potatoes, diced

1 can (14-3/4 ounces) cream-style corn

1 can (14-1/2 ounces) chicken broth

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

2 medium carrots, sliced

1 cup whole kernel corn

1 cup sliced fresh mushrooms

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon dried basil

1 tablespoon dried parsley flakes

1/2 teaspoon pepper

2 cups (8 ounces) shredded sharp cheddar cheese

1 can (12 ounces) evaporated milk

In a large skillet, saute the onions, peppers and celery in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker.
Stir in the sausage, potatoes, cream-style corn, broth, soup, carrots, corn, mushrooms, Worcestershire sauce, Dijon mustard and seasonings. Cover and cook on low for 6-1/2 to 7-1/2 hours or until vegetables are tender.
Stir in cheese and milk. Cook on low 30 minutes longer or until cheese is melted. Stir until blended.

Yield: 16 servings (4 quarts).

Cream of Cauliflower Soup

PREP: 30 MIN. COOK: 3-3/4 HOURS

Ruth Worden

Mossena, New York

When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe.

1 large head cauliflower, broken into florets

2 cups chicken broth

2 tablespoons reduced-sodium chicken bouillon granules

2 cups half-and-half cream

2 cups 2% milk

1 medium carrot, shredded

2 bay leaves

1/4 teaspoon garlic powder

1/2 cup mashed potato flakes

2 cups (8 ounces) shredded cheddar cheese

Paprika

In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. Transfer to a 3-qt. slow cooker.
Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours.
Stir in potato flakes. Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.
In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

Yield: 8 servings (2 quarts).

Beef & Vegetable Soup

PREP: 20 MIN. COOK: 8 HOURS

Tammy Landry

Saucier, Mississippi

I’ve been making this for a lot of years. The beer makes people stop and wonder what the unique flavor in the soup is. Try it, I know you’ll love it!

1 pound lean ground beef (90% lean)

1/2 cup chopped sweet onion

1 bottle (12 ounces) beer or nonalcoholic beer

1 can (10-1/2 ounces) condensed beef broth, undiluted

1-1/2 cups sliced fresh carrots

1-1/4 cups water

1 cup chopped peeled turnip

1/2 cup sliced celery

1 can (4 ounces) mushroom stems and pieces, drained

1 teaspoon salt

1 teaspoon pepper

1 bay leaf

1/8 teaspoon ground allspice

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker.
Stir in all the remaining ingredients. Cover and cook on low for 8-10 hours or until heated through. Discard bay leaf.

Yield: 6 servings.

Veggie Potato Soup

PREP: 20 MIN. COOK: 5-1/2 HOURS

Hannah Thompson

Scotts Valley, California

Chock-full of potatoes, this vegetarian soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take some to work…with this in store, you’ll really look forward to lunch.

6 medium potatoes, cubed

1 medium carrot, thinly sliced

1 large leek (white portion only), chopped

3 cans (14-1/2 ounces each) vegetable broth

1/4 cup butter, cubed

1 garlic clove, minced

1 teaspoon dried thyme

3/4 teaspoon salt

1/4 teaspoon dried marjoram

1/4 teaspoon pepper

1/4 cup all-purpose flour

1-1/2 cups half-and-half cream

1 cup frozen peas, thawed

In a 5-qt. slow cooker, combine the vegetables, broth, butter, garlic and seasonings. Cover and cook on low for 5-6 hours or until vegetables are tender.
In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until the soup is slightly thickened.

Yield: 11 servings (2-3/4 quarts).

Spicy Two-Bean Chili

PREP: 20 MIN. COOK: 8 HOURS

Lesley Pew

Lynn, Massachusetts

Chili fans will get a kick out of this untraditional recipe. Tomatoes with green chilies, lime juice and kidney and black beans give it an original twist. It’s wonderful ladled over rice.

2 pounds ground beef

3 large onions, chopped

6 garlic cloves, minced

2 cans (16 ounces each) kidney beans, rinsed and drained

2 cans (15 ounces each) black beans, rinsed and drained

2 cans (10 ounces each) diced tomatoes and green chilies, undrained

1 can (14-1/2 ounces) chicken broth

1/2 cup lime juice

6 tablespoons cornmeal

1/4 cup chili powder

4 teaspoons dried oregano

3 teaspoons ground cumin

2 teaspoons salt

2 teaspoons rubbed sage

1/2 teaspoon white pepper

1/2 teaspoon paprika

1/2 teaspoon pepper

Hot cooked rice

Shredded cheddar cheese

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Transfer to a 5-qt. slow cooker.
Stir in the beans, tomatoes, broth, lime juice, cornmeal and seasonings. Cover and cook on low for 8 hours or until heated through. Serve with rice; sprinkle with cheese.

Yield: 11 servings (2-3/4 quarts).

Zippy Steak Chili

PREP: 15 MIN. COOK: 6 HOURS

Denise Habib

Poolesville, Maryland

Looking for a thick, chunky chili with an extra-special kick? Try this recipe. It was given to me by a coworker originally from Texas. I’ve made it on numerous occasions and the gang always enjoys it.

1 pound beef top sirloin steak, cut into 1/2-inch cubes

1/2 cup chopped onion

2 tablespoons canola oil

2 tablespoons chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon pepper

2 cans (10 ounces each) diced tomatoes and green chilies, undrained

1 can (15-1/2 ounces) chili starter

Shredded cheddar cheese, chopped onion and sour cream, optional

In a large skillet, cook steak and onion in oil over medium heat until meat is no longer pink. Sprinkle with seasonings.
In a 5-qt. slow cooker, combine the tomatoes and chili starter. Stir in the beef mixture. Cover and cook on low for 6-8 hours or until the meat is tender. Serve with cheese, onion and sour cream if desired.

Yield: 5 servings.

Editor’s Note: This recipe was tested with Bush’s Traditional Chili Starter.

Split Pea Soup

PREP: 25 MIN. COOK: 4-1/4 HOURS

Heidi Schmidgall

Hancock, Minnesota

In less than half an hour, I can have the ingredients for my satisfying pea soup simmering away. What a great treat to enjoy on a chilly night.

1 package (16 ounces) dried green split peas

2 smoked ham hocks

2 quarts water

2 medium carrots, halved lengthwise and thinly sliced

1 medium onion, chopped

1 celery rib, thinly sliced

1 garlic clove, minced

1 bay leaf

1 teaspoon chicken bouillon granules

1 teaspoon dried thyme

3/4 teaspoon salt

1/2 teaspoon garlic salt

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon pepper

In a 5-qt. slow cooker, combine all the ingredients. Cover and cook on high for 4-5 hours or until peas are tender. Skim fat; discard bay leaf.
Remove ham hock from the slow cooker. When cool enough to handle, remove meat from bones; discard bones and cut ham into small pieces. Return meat to slow cooker; heat through.

Yield: 8 servings (2 quarts).

Hearty Sausage-Chicken Chili

PREP: 20 MIN. COOK: 4 HOURS

Carolyn Etzler

Thurmont, Maryland

The company I work for has an annual Chili Cook-Off, and this unusual entry of mine was a winner. It combines two other recipes and includes a touch or two of my own.

1 pound Italian turkey sausage links, casings removed

3/4 pound boneless skinless chicken thighs, cut into 3/4-inch pieces

1 medium onion, chopped

2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained

2 cans (8 ounces each) tomato sauce

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/8 teaspoon pepper

Crumble sausage into a large nonstick skillet coated with cooking spray. Add chicken and onion; cook and stir over medium heat until meat is no longer pink. Drain. Transfer to a 5-qt. slow cooker.
Stir in the remaining ingredients. Cover and cook on low for 4 hours.

Yield: 11 servings (2-3/4 quarts).

Veggie Meatball Soup

PREP: 20 MIN. COOK: 6 HOURS

Penny Fagan

Mobile, Alabama

Loaded with veggies, meatballs and spices, this meal-in-one soup is hearty enough to warm up any blustery day. It’s a dish you’ll make again and again!

1 package (12 ounces) frozen fully cooked Italian meatballs

1 can (28 ounces) diced tomatoes, undrained

3 cups beef broth

2 cups shredded cabbage

1 can (16 ounces) kidney beans, rinsed and drained

1 medium zucchini, sliced

1 cup fresh green beans, cut into 1-inch pieces

1 cup water

2 medium carrots, sliced

1 teaspoon dried basil

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon dried oregano

1/8 teaspoon pepper

1 cup uncooked elbow macaroni

1/4 cup minced fresh parsley

Grated Parmesan cheese, optional

In a 5-qt. slow cooker, combine the meatballs, tomatoes, broth, cabbage, kidney beans, zucchini, green beans, water, carrots and seasonings. Cover and cook on low for 5-1/2 to 6 hours or until vegetables are almost tender.
Stir in the macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.

Yield: 6 servings (2-1/2 quarts).

Mulligatawny Soup

PREP: 20 MIN. COOK: 6 HOURS

Mary Ann Marino

West Pittsburg, Pennsylvania

This is a delicious and satisfying soup, which I make with leftover chicken or turkey. My family enjoys this on crisp fall and winter days.

1 carton (32 ounces) chicken broth

1 can (14-1/2 ounces) diced tomatoes

2 cups cubed cooked chicken

1 large tart apple, peeled and chopped

1/4 cup finely chopped onion

1/4 cup chopped carrot

1/4 cup chopped green pepper

1 tablespoon minced fresh parsley

2 teaspoons lemon juice

1 teaspoon salt

1 teaspoon curry powder

1/2 teaspoon sugar

1/4 teaspoon pepper

2 whole cloves

In a 3- or 4-qt. slow cooker, combine all the ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard cloves.

Yield: 8 servings (2 quarts).

Add some garnish. Mulligatawny Soup originated in Southern India as a spicy broth flavored with curry and other spices. When you serve up steaming bowls of this variation, add a traditional touch like shredded coconut or cooked rice.

Creamy Ham Chowder

PREP: 30 MIN. COOK: 3-1/2 HOURS

Lee Bremson

Kansas City, Missouri

You’ll dig into satisfaction when this thick and creamy chowder is on the menu. Loaded with comforting flavor, it’s sure to make friends and family think you labored for hours perfecting it.

4 cups cubed peeled potatoes

2 tablespoons chopped onion

1/2 cup butter

3/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

Pinch ground nutmeg

4 cups chicken broth

4 cups half-and-half cream

2 cups (8 ounces) shredded cheddar cheese

3 cups cubed fully cooked ham

1 package (16 ounces) frozen broccoli cuts, thawed and drained

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a large saucepan, cook onion in butter over medium heat for 2 minutes. Stir in the flour, salt, pepper and nutmeg until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and cheese.
Transfer to a 5-qt. slow cooker. Drain potatoes; add to slow cooker. Stir in ham. Cover and cook on low for 3 hours.
Stir in broccoli. Cover and cook 30 minutes longer or until heated through and vegetables are tender.

Yield: 12 servings (about 3-1/2 quarts).

Black Bean ’n’ Pumpkin Chili

PREP: 20 MIN. COOK: 4 HOURS

Deborah Vliet

Holland, Michigan

Our family loves this slow-cooked recipe. It’s a wonderful variation on standard chili that freezes well and tastes even better as leftovers.

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

2 tablespoons olive oil

3 garlic cloves, minced

3 cups chicken broth

2 cans (15 ounces each) black beans, rinsed and drained

2-1/2 cups cubed cooked turkey

1 can (15 ounces) solid-pack pumpkin

1 can (14-1/2 ounces) diced tomatoes, undrained

2 teaspoons dried parsley flakes

2 teaspoons chili powder

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1/2 teaspoon salt

In a large skillet, saute onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker.
Stir in all the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through.

Yield: 10 servings (2-1/2 quarts).

Healthy Tomato Soup

PREP: 5 MIN. COOK: 5 HOURS

Heather Campbell

Lawrence, Kansas

This soup is especially good with sandwiches and for dipping bread. To trim the sodium, I like to season it with spices and herbs rather than salt.

1 can (46 ounces) tomato juice

1 can (8 ounces) tomato sauce

1/2 cup water

1/2 cup chopped onion

1 celery rib with leaves, chopped

2 tablespoons sugar

1/2 teaspoon dried basil

3 to 5 whole cloves

1 bay leaf

In a 3-qt. slow cooker, combine all of the ingredients. Cover and cook on low for 5-6 hours or until heated through. Discard cloves and bay leaf.

Yield: 6 servings.

Colorful Minestrone

PREP: 40 MIN. COOK: 7-1/2 HOURS

Tiffany Anderson-Taylor

Gulfport, Florida

Butternut squash, a leek and fresh kale make my minestrone different from most others. Not only do ingredients like these help keep the fat grams down, but they create a lovely blend of flavors.

1 medium leek (white portion only), thinly sliced

1 small onion, chopped

1 tablespoon olive oil

3 slices deli ham, chopped

2 garlic cloves, minced

2 quarts water

1 can (28 ounces) diced tomatoes, undrained

1 medium butternut squash, peeled, seeded and cubed

2 medium carrots, coarsely chopped

2 celery ribs, chopped

2 cups fresh baby spinach, cut into thin strips

1 cup fresh kale, trimmed and cut into thin strips

1 medium potato, peeled and cubed

1 tablespoon minced fresh rosemary

1 teaspoon salt

Pepper to taste

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

In a small skillet, saute leek and onion in oil for 2 minutes or until vegetables are tender. Add ham and garlic; cook 1 minute longer. Transfer ham mixture to a 5-qt. slow cooker.
Stir in water, vegetables, rosemary, salt and pepper. Cover and cook on low for 7-8 hours or until vegetables are tender.
Stir in the beans; cover and cook for 30 minutes.

Yield: 10 servings (3-1/2 quarts).

Roundup Chili

PREP: 35 MIN. COOK: 6 HOURS

Linda Stemen

Monroeville, Indiana

Two types of meat make this not-too-spicy chili a hearty meal. It’s a great choice for casual gatherings.

2 pounds lean ground beef (90% lean)

1 beef flank steak (1-1/2 pounds), cubed

1 medium onion, chopped

1 celery rib, chopped

1 can (29 ounces) tomato sauce

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

1 can (4 ounces) chopped green chilies

2 to 3 tablespoons chili powder

3 teaspoons ground cumin

2 teaspoons salt

2 teaspoons pepper

1/2 teaspoon ground mustard

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

Hot pepper sauce, shredded cheddar cheese and additional chopped onion, optional

In a large skillet, cook the ground beef, flank steak, onion and celery over medium heat until meat is no longer pink; drain. Transfer to a 6-qt. slow cooker.
Stir in the tomato sauce, tomatoes, beans, chilies and seasonings. Cover and cook on low for 6-8 hours. Serve with hot pepper sauce, cheese and onion if desired.

Yield: 12 servings (3 quarts).