4
simmering
soups & stews
The variety of soups and stews that simmer to perfection in a slow cooker is amazing! This collection will keep your menu planned throughout the cool months. Your family will love Pesto-Meatball Stew, Cheesy Ham and Vegetable Chowder, Teriyaki Beef-Noodle Soup, White and Green Chili, or Split Pea Soup, to name only a few.
farmer’s market vegetable soup
vegetable stew with cornmeal dumplings
pumpkin , chickpea , and red lentil stew
cheesy ham and vegetable chowder
spicy ham and garbanzo bean soup
farmer’s market vegetable soup
prep: 30 minutes cook: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) + 20 to 30 minutes makes: 4 servings
When fall gives way to the cold winter months, come home to a colorful slow-simmered meatless vegetable soup.
2 cups 1⁄2-inch pieces peeled rutabaga (1⁄2 of a small)
11⁄2 cups coarsely chopped red-skinned potatoes (2 medium)
1 cup chopped roma tomatoes (2 large)
1 cup 1⁄2-inch pieces carrots or peeled parsnips (2 medium)
2⁄3 cup chopped leeks (2 medium)
1 teaspoon fennel seeds, crushed
1⁄2 teaspoon dried sage, crushed
1⁄2 to 1⁄4 teaspoon ground black pepper
1 14-ounce can vegetable broth or chicken broth
1⁄2 cup dried tiny bow-tie pasta
3 cups fresh baby spinach leaves or torn spinach
Garlic Toast (optional)
1 In a 31⁄2- or 4-quart slow cooker combine rutabaga, potatoes, tomatoes, carrots, and leeks. Sprinkle with fennel seeds, sage, and pepper. Pour broth over mixture in cooker.
2 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41⁄2 hours.
3 If using low-heat setting, turn to high-heat setting. Stir in uncooked pasta. Cover and cook for 20 to 30 minutes more or until pasta is tender. Just before serving, stir in spinach. If desired, float a Garlic Toast on each serving.
nutrition facts per serving: 198 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 1313 mg sodium, 41 g carbo., 8 g dietary fiber, 8 g protein.
garlic toast: Brush both sides of eight 1⁄2-inch baguette slices with 1 tablespoon garlic-flavor olive oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with 2 teaspoons grated Parmesan cheese. Broil for 1 to 2 minutes more or until lightly toasted.
vegetable stew with cornmeal dumplings
prep: 25 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) + 50 minutes makes: 6 servings
The cornmeal and Parmesan cheese dumplings hike this vegetable stew up a notch or two on the yummy scale.
3 cups 1⁄2-inch cubes peeled and seeded butternut or acorn squash (11⁄2 pounds)
2 cups sliced fresh mushrooms
2 14.5-ounce cans diced tomatoes, undrained
1 15-ounce can Great Northern beans, rinsed and drained
1 cup water
4 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
1⁄4 teaspoon ground black pepper
1⁄2 cup all-purpose flour
1⁄3 cup yellow cornmeal
2 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh parsley
1 teaspoon baking powder
1⁄4 teaspoon salt
1 egg
2 tablespoons milk
2 tablespoons cooking oil
1 9-ounce package frozen Italian green beans or frozen cut green beans
Paprika
1 In a 31⁄2- or 4-quart slow cooker combine squash, mushrooms, tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3 For dumplings, in a medium bowl combine flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl whisk together egg, milk, and oil. Add egg mixture to flour mixture; stir with a fork just until combined.
4 If using low-heat setting, turn to high-heat setting. Stir in green beans. Spoon dough formed into six mounds on top of stew. Sprinkle dough with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.)
nutrition facts per serving: 288 cal., 7 g total fat (2 g sat. fat), 37 mg chol., 442 mg sodium, 45 g carbo., 7 g dietary fiber, 12 g protein.
indian vegetable soup
prep: 30 minutes cook: 9 to 10 hours (low) or 41⁄2 to 5 hours (high) makes: 6 servings
Spices borrowed from India give this soup an Indian flair. Use grated fresh ginger if you can. It lends the soup a wonderful flavor.
1 medium eggplant, cut into 1⁄2-inch cubes (5 to 6 cups)
2 14-ounce cans vegetable broth
1 pound tiny new potatoes, cut into 1-inch pieces
2 cups chopped tomatoes or one 141⁄2-ounce can no-salt-added diced tomatoes, undrained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
2 teaspoons grated fresh ginger or 1⁄2 teaspoon ground ginger
11⁄2 teaspoons curry powder
1 teaspoon ground coriander
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons snipped fresh cilantro (optional)
1 In a 5- to 6-quart slow cooker combine eggplant, broth, potatoes, tomatoes, garbanzo beans, ginger, curry powder, coriander, salt, and pepper.
2 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 41⁄2 to 5 hours. If desired, sprinkle individual servings with cilantro.
nutrition facts per serving: 186 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 837 mg sodium, 39 g carbo., 9 g dietary fiber, 7 g protein.
barley-vegetable soup
prep: 25 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) makes: 6 servings
The hearty barley grain and red beans add bulk to this meatless vegetable soup. You’ll feel full and satisfied long after eating it.
1 cup chopped onion (1 large)
1⁄2 cup bias-sliced carrot (1 medium)
1⁄2 cup sliced celery (1 stalk)
2 cups sliced fresh mushrooms
1 15-ounce can red beans, rinsed and drained
1 14.5-ounce can stewed tomatoes, undrained
1 10-ounce package frozen whole kernel corn
1⁄2 cup regular barley (not quick-cooking)
2 teaspoons dried Italian seasoning, crushed
1⁄4 teaspoon ground black pepper
3 cloves garlic, minced
5 cups vegetable or chicken broth
1 In a 31⁄2- to 5-quart slow cooker combine onion, carrot, celery, mushrooms, red beans, tomatoes, corn, barley, Italian seasoning, pepper, and garlic. Pour broth over mixture in cooker.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
nutrition facts per serving: 228 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 1212 mg sodium, 47 g carbo., 8 g dietary fiber, 9 g protein.
italian vegetable soup
prep: 20 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) makes: 6 to 8 side-dish servings
A spoonful of pesto and a sprinkling of Parmesan cheese are optional additions to the final bowl of soup, but they definitely add a crowning touch.
1 9-ounce package frozen cut green beans
1⁄2 of a 16-ounce package frozen cauliflower
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
1⁄2 cup chopped onion (1 medium)
1⁄2 cup sliced celery (1 stalk)
1⁄4 cup regular barley (not quick-cooking)
1 clove garlic, minced
1⁄4 teaspoon ground black pepper
3 cups reduced-sodium chicken broth
11⁄2 cups reduced-sodium vegetable juice
1⁄4 cup purchased basil pesto (optional)
Finely shredded Parmesan cheese (optional)
1 In a 31⁄2- or 4-quart slow cooker combine green beans, cauliflower, tomatoes, onion, celery, barley, garlic, and pepper. Pour broth and vegetable juice over mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesan cheese.
nutrition facts per serving: 81 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 520 mg sodium, 17 g carbo., 3 g dietary fiber, 4 g protein.
spicy vegetable chili
prep: 25 minutes cook: 9 to 10 hours (low) or 41⁄2 to 5 hours (high) makes: 10 to 12 servings
Lots of veggies, beans, and spices makes a chili that will surely satisfy. One serving contains a hefty dose of fiber, too.
2 28-ounce cans diced tomatoes, undrained
2 15-ounce cans dark red kidney beans, rinsed and drained
2 15-ounce cans pinto beans, rinsed and drained
2 cups chopped onions (2 large)
2 cups chopped green sweet peppers
1 15.25-ounce can whole kernel corn, drained
1 cup chopped celery (2 stalks)
1 cup water
1 6-ounce can tomato paste
2 tablespoons chili powder
8 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1 teaspoon bottled hot pepper sauce
1⁄4 teaspoon cayenne pepper (optional)
Snipped fresh chives (optional)
1 In a 6- to 7-quart slow cooker combine tomatoes, kidney beans, pinto beans, onions, green sweet peppers, corn, celery, the water, tomato paste, chili powder, garlic, Worcestershire sauce, cumin, oregano, hot pepper sauce, and, if desired, cayenne pepper.
2 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 41⁄2 to 5 hours. If desired, sprinkle each serving with chives.
nutrition facts per serving: 229 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 733 mg sodium, 48 g carbo., 11 g dietary fiber, 12 g protein.
portobello chili
prep: 15 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) makes: 4 servings
Meaty portobellos give the illusion of actually eating meat. Serve this chili with warm-from-the-oven cornbread for a satisfying meal.
2 15-ounce cans red kidney beans, rinsed and drained
2 14.5-ounce cans diced tomatoes with basil and oregano, undrained
6 cups coarsely chopped portobello mushrooms (1 pound)
1 cup chopped onion (1 large)
1 tablespoon chili powder
2 teaspoons ground cumin
2 cloves garlic, minced
Sour cream (optional)
1 In a 31⁄2- or 4-quart slow cooker combine red kidney beans, tomatoes, mushrooms, onion, chili powder, cumin, and garlic.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with sour cream.
nutrition facts per serving: 322 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 1816 mg sodium, 63 g carbo., 18 g dietary fiber, 18 g protein.
white bean and cumin chili
prep: 20 minutes cook: 9 to 10 hours (low) or 41⁄2 to 5 hours (high) makes: 4 servings
Toasting the cumin seeds brings out a deep, nutty flavor. You’ll know the cumin is ready when your kitchen is filled with its fragrant aroma.
1 cup chopped onion (1 large)
3 cloves garlic, minced
2 tablespoons cooking oil
2 14.5-ounce cans diced tomatoes, undrained
1 12-ounce can beer or nonalcoholic beer
1 chipotle chile pepper in adobo sauce, chopped
1 tablespoon cumin seed, toasted*
1 teaspoon sugar
1⁄2 teaspoon salt
2 19-ounce cans cannellini beans (white kidney beans), rinsed and drained
11⁄2 cups coarsely chopped, peeled, and seeded Golden Nugget or acorn squash (about 12 ounces)
1⁄2 cup dairy sour cream
2 tablespoons lime juice
1 tablespoon snipped fresh chives
Lime wedges (optional)
1 In a 31⁄2 or 4-quart slow cooker combine onion, garlic, oil, tomatoes, beer, chipotle pepper, cumin, sugar, and salt. Stir in beans and squash.
2 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 41⁄2 to 5 hours. Meanwhile, combine sour cream, lime juice, and chives; cover and chill until ready to serve.
3 To serve, ladle chili into bowls. Top with sour cream mixture. If desired, garnish with lime wedges.
nutrition facts per serving: 365 cal., 15 g total fat (5 g sat. fat), 13 mg chol., 995 mg sodium, 52 g carbo., 13 g dietary fiber, 17 g protein.
*test kitchen tip: To toast cumin seeds, place seeds in a dry skillet over low heat. Cook for about 8 minutes or until fragrant, stirring frequently. Remove from heat; allow to cool before grinding in a spice grinder or with a mortar and pestle.
black bean chili with joe
prep: 20 minutes cook: 7 to 9 hours (low) or 31⁄2 to 41⁄2 hours (high) makes: 6 servings
Strong brewed coffee adds a bold richness to this black bean chili. Serve it over rice and don’t forget the avocado and sour cream.
2 15-ounce cans black beans, rinsed and drained
1 28-ounce can crushed tomatoes
1 cup hot strong coffee
1 cup chicken broth
1⁄2 cup finely chopped onion (1 medium)
4 cloves garlic, minced
2 tablespoons packed brown sugar
1 tablespoon chili powder
11⁄2 teaspoons ground cumin
1⁄4 teaspoon ground cloves
1⁄4 teaspoon salt
1⁄3 cup snipped fresh cilantro
Hot cooked rice
Chopped avocado
Sour cream
1 In a 31⁄2- or 4-quart slow cooker combine black beans, tomatoes, coffee, broth, onion, garlic, brown sugar, chili powder, cumin, cloves, and salt.
2 Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 31⁄2 to 41⁄2 hours. Stir in cilantro. Serve over rice; top with avocado and sour cream.
nutrition facts per serving: 324 cal., 8 g total fat (2 g sat. fat), 5 mg chol., 1160 mg sodium, 55 g carbo., 13 g dietary fiber, 14 g protein.
sweet potato and barley chili
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 6 servings
Be sure to use regular barley in this chili rather than quick-cooking. The chili is probably unlike any chili you’re accustomed to eating, but it is delicious.
1 28-ounce can crushed tomatoes
1 medium sweet potato, peeled and cut into 1-inch cubes (11⁄2 cups)
1 15- to 16-ounce can red beans, rinsed and drained
1 14-ounce can chicken broth
3⁄4 cup chopped red sweet pepper (1 medium)
1⁄2 cup chopped onion (1 medium)
1⁄2 cup regular pearled barley (not quick-cooking)
1⁄2 cup water
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon lime juice
1 teaspoon ground cumin
1⁄2 teaspoon dried oregano, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
Lime wedges and/or snipped fresh cilantro (optional)
1 In a 31⁄2- or 4-quart slow cooker combine tomatoes, sweet potato, red beans, broth, red sweet pepper, onion, barley, the water, garlic, chili powder, lime juice, cumin, oregano, salt, and pepper.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
3 If desired, serve with lime wedges and/or top each serving with cilantro.
nutrition facts per serving: 198 cal., 1 g total fat (0 g sat. fat), 1 mg chol., 930 mg sodium, 41 g carbo., 11 g dietary fiber, 9 g protein.
new england sweet potato soup
prep: 25 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) makes: 6 servings
Maple syrup lends a subtle sweetness to this creamy soup. If you have some fresh sage, snip some and scatter it over the top of each bowl before serving.
21⁄2 to 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
1⁄2 cup chopped onion (1 medium)
1⁄4 cup maple syrup
1 clove garlic, minced
1⁄2 teaspoon dried sage, crushed
1⁄4 teaspoon salt
1⁄8 teaspoon ground black pepper
2 14-ounce cans chicken broth
1 cup water
1⁄2 cup half-and-half, light cream, or whole milk
Crisp-cooked crumbled bacon (optional)
Sliced green onions (optional)
1 In a 31⁄2- or 4-quart slow cooker combine sweet potatoes, onion, syrup, garlic, sage, salt, and pepper. Pour broth and the water over mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 Using a potato masher, mash the soup to desired consistency.* Stir in half-and-half. If desired, sprinkle each serving with bacon and green onions.
nutrition facts per serving: 192 cal., 3 g total fat (1 g sat. fat), 9 mg chol., 712 mg sodium, 39 g carbo., 4 g dietary fiber, 3 g protein.
*test kitchen tip: For a smoother texture, use an immersion blender to puree the soup.
pumpkin, chickpea, and red lentil stew
prep: 25 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) makes: 6 servings
Red lentils are actually more salmon in color than red and have a mild earthy flavor. Like other legumes, lentils are high in fiber and protein.
1 pound pie pumpkin or winter squash, peeled, seeded, and cut into 1-inch cubes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
3 medium carrots, sliced 1⁄2 inch thick
1 cup chopped onion (1 large)
1 cup dried red lentils, rinsed and drained
2 tablespoons tomato paste
1 tablespoon grated fresh ginger
1 tablespoon lime juice
1 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄4 teaspoon ground turmeric
1⁄4 teaspoon ground black pepper
4 cups chicken or vegetable broth
1⁄4 cup chopped peanuts
2 tablespoons snipped fresh cilantro
Plain nonfat yogurt (optional)
1 In a 31⁄2- or 4-quart slow cooker combine pumpkin, garbanzo beans, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over mixture in cooker.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and, if desired, yogurt.
nutrition facts per serving: 275 cal., 4 g total fat (1 g sat. fat), 2 mg chol., 1027 mg sodium, 46 g carbo., 10 g dietary fiber, 14 g protein.
curried lentil soup
prep: 20 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) makes: 4 to 6 servings
Lentils are a great source of protein, making this dish perfect for a vegetarian meal. A fresh jalapeño adds a spicy kick to the soup.
3 cups 3⁄4-inch pieces peeled sweet potatoes (2 medium)
1 cup dried brown or yellow lentils, rinsed and drained
1⁄2 cup chopped onion (1 medium)
3 cloves garlic, minced
1 tablespoon finely chopped fresh jalapeño pepper (see tip)
3 14-ounce cans vegetable broth
1 14.5-ounce can diced tomatoes, undrained
1 tablespoon curry powder
1 teaspoon grated fresh ginger
Plain yogurt or sour cream (optional)
Small fresh jalapeño peppers and/or crushed red pepper (optional)
1 In a 4- or 5-quart slow cooker combine sweet potatoes, lentils, onion, garlic, and 1 tablespoon jalapeño pepper. Stir in broth, tomatoes, curry powder, and ginger.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with yogurt and garnish with a small jalapeño pepper.
nutrition facts per serving: 316 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 1425 mg sodium, 60 g carbo., 18 g dietary fiber, 18 g protein.
cha-cha corn chowder
prep: 15 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) makes: 6 servings
You probably already have the ingredients for this flavorful soup in your pantry, so it can be made on the fly.
3 cups 1⁄2-inch pieces red-skinned potatoes (3 medium)
2 14.75-ounce cans cream-style corn
1 14-ounce can chicken broth with roasted garlic
1 11-ounce can whole kernel corn with sweet peppers, drained
1 4-ounce can diced green chiles, undrained
1⁄4 teaspoon ground black pepper
Cracked black pepper (optional)
Saltine crackers (optional)
1 In a 31⁄2- or 4-quart slow cooker combine potatoes, cream-style corn, broth, corn, green chiles, and ground black pepper.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with cracked black pepper and serve with crackers.
nutrition facts per serving: 202 cal., 1 g total fat (0 g sat. fat), 1 mg chol., 898 mg sodium, 49 g carbo., 5 g dietary fiber, 5 g protein.
creamy tortellini soup
prep: 20 minutes cook: 5 to 6 hours (low) + 1 hour or 21⁄2 to 3 hours (high) + 45 minutes makes: 4 servings
A white sauce mix adds flavor and creaminess to this delightful soup. Baby spinach added at the end of cooking adds an eye-catching freshness.
4 cups water
1 1.8-ounce envelope white sauce mix
1 14-ounce can vegetable broth
11⁄2 cups sliced fresh mushrooms
1⁄2 cup chopped onion (1 medium)
3 cloves garlic, minced
1⁄2 teaspoon dried basil, crushed
1⁄4 teaspoon salt
1⁄4 teaspoon dried oregano, crushed
1⁄8 teaspoon cayenne pepper
1 7- to 8-ounce package dried cheese tortellini (about 2 cups)
6 cups fresh baby spinach leaves or torn spinach
1 12-ounce can evaporated milk
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)
1 In a 31⁄2- or 4-quart slow cooker combine the water and sauce mix. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 Stir in tortellini. Cover and cook on low-heat setting for 1 hour more or on high-heat setting for 45 minutes more.
4 Stir in spinach and evaporated milk. If desired, sprinkle each serving with black pepper and Parmesan cheese.
nutrition facts per serving: 450 cal., 18 g total fat (7 g sat. fat), 34 mg chol., 1710 mg sodium, 53 g carbo., 2 g dietary fiber, 22 g protein.
chicken tortilla soup
prep: 15 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) bake: 10 minutes oven: 350°F makes: 4 servings
Frozen stir-fry vegetables help make this an easy throw-together dinner. Convenient tortilla strips (sold as salad toppers) can be purchased for more ease.
2 14-ounce cans reduced-sodium chicken broth
1 14.5-ounce can no-salt-added stewed tomatoes, undrained
2 cups chopped cooked chicken breast
2 cups frozen sweet pepper and onion stir-fry vegetables
3 cloves garlic, minced
1⁄4 teaspoon crushed red pepper
4 6-inch corn tortillas
1⁄2 of an avocado, pitted, peeled, and sliced (optional)
1⁄4 cup chopped fresh cilantro (optional)
1⁄4 cup light sour cream (optional)
Sliced fresh jalapeño peppers (see tip) (optional)
Crushed red pepper (optional)
1 In a 31⁄2- or 4-quart slow cooker combine broth, tomatoes, chicken, frozen vegetables, garlic, and 1⁄4 teaspoon crushed red pepper.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
3 Before serving, preheat oven to 350°F. Cut tortillas into 1⁄2-inch strips. Place in a single layer on a baking sheet. Bake for 10 to 12 minutes or until golden brown and crisp. Cool on baking sheet.
4 If desired, top each serving with avocado, cilantro, sour cream, jalapeño peppers, and/or additional crushed red pepper. Sprinkle with tortilla strips.
nutrition facts per serving: 229 cal., 3 g total fat (1 g sat. fat), 60 mg chol., 579 mg sodium, 23 g carbo., 4 g dietary fiber, 27 g protein.
soy-ginger soup with chicken
prep: 20 minutes cook: 2 to 3 hours (high) + 3 minutes makes: 6 servings
Dried Japanese somen noodles are an angel hair pasta look-alike that can be found wrapped in bundles in the ethnic section of your supermarket.
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 cup coarsely shredded carrots (2 medium)
2 tablespoons dry sherry (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger or 1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground black pepper
3 14-ounce cans reduced-sodium chicken broth
1 cup water
2 ounces dried somen (thin white noodles)
1 6-ounce package frozen snow pea pods, thawed
Soy sauce
1 In a 31⁄2- to 6-quart slow cooker combine chicken, carrots, sherry (if desired), 1 tablespoon soy sauce, vinegar, ginger, and pepper. Stir in broth and the water.
2 Cover and cook on high-heat setting for 2 to 3 hours. Stir in somen and snow pea pods. Cover and cook for 3 minutes more.
3 To serve, ladle soup into bowls and serve with soy sauce.
nutrition facts per serving: 175 cal., 5 g total fat (1 g sat. fat), 72 mg chol., 1246 mg sodium, 12 g carbo., 2 g dietary fiber, 19 g protein.
nacho cheese chicken chowder
prep: 10 minutes cook: 4 to 5 hours (low) or 2 to 21⁄2 hours (high) makes: 6 servings
Imagine making dinner using just five ingredients. That’s what this soup offers, along with family appeal, of course.
1 pound skinless, boneless chicken breast halves, cut into 1⁄2-inch pieces
2 14.5-ounce cans Mexican-style stewed tomatoes, undrained
1 10.75-ounce can condensed nacho cheese soup
1 10-ounce package frozen whole kernel corn, thawed
Shredded Mexican-style or cheddar cheese
1 In a 31⁄2- or 4-quart slow cooker combine chicken, tomatoes, nacho cheese soup, and corn.
2 Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21⁄2 hours. Sprinkle each serving with shredded cheese.
nutrition facts per serving: 244 cal., 6 g total fat (3 g sat. fat), 55 mg chol., 347 mg sodium, 24 g carbo., 2 g dietary fiber, 23 g protein.
smokin’ jambalaya
prep: 30 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) + 30 minutes makes: 6 servings
This company-special soup will make you think you’re in New Orleans. Look for spicy andouille sausage next to the bratwurst at your supermarket.
11⁄2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
4 ounces andouille or cooked smoked chorizo sausage, cut into 1-inch pieces
1 cup chopped onion (1 large)
1 cup sliced celery
1 14.5-ounce can fire-roasted diced tomatoes,* undrained
1 cup chicken broth
2 tablespoons tomato paste
2 tablespoons quick-cooking tapioca, crushed
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon finely chopped fresh serrano chile pepper (see tip)
3 cloves garlic, minced
1⁄2 teaspoon dried thyme, crushed
1⁄2 teaspoon dried oregano, crushed
1⁄4 teaspoon salt
1⁄4 teaspoon cayenne pepper
1 8-ounce package frozen peeled and deveined medium shrimp
2 cups frozen cut okra (optional)
1⁄2 cup chopped yellow sweet pepper (1 small)
1 14-ounce pouch boil-in-bag long-grain rice
1 In a 31⁄2- or 4-quart slow cooker combine chicken, sausage, onion, and celery. Stir in undrained tomatoes, broth, tomato paste, tapioca, Worcestershire sauce, lemon juice, serrano pepper, garlic, thyme, oregano, salt, and cayenne pepper.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 If using low-heat setting, turn to high- heat setting. Stir in frozen shrimp and, if desired, okra. Add sweet pepper. Cover and cook for about 30 minutes more or until shrimp are opaque.
4 Prepare rice according to package directions. Serve rice with each serving.
nutrition facts per serving: 398 cal., 12 g total fat (3 g sat. fat), 149 mg chol., 789 mg sodium, 32 g carbo., 2 g dietary fiber, 34 g protein.
*test kitchen tip: If you can’t find fire-roasted diced tomatoes, use plain diced tomatoes and add 1⁄4 teaspoon liquid smoke.
chicken and white bean stew
prep: 35 minutes cook: 4 to 5 hours (low) or 2 to 21⁄2 hours (high) makes: 8 servings
Creamy Alfredo sauce supplies richness to this stew. It will remind you of white chicken chili with its green chile peppers and cumin.
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
2 teaspoons ground cumin
1⁄8 teaspoon ground black pepper
1 tablespoon olive oil
2 10-ounce packages refrigerated light Alfredo sauce
1 15-ounce can Great Northern or cannellini beans (white kidney beans), rinsed and drained
1 cup reduced-sodium chicken broth
1⁄2 cup chopped red onion (1 medium)
1 4-ounce can diced green chile peppers, undrained
4 cloves garlic, minced
1⁄4 cup shredded sharp cheddar cheese or Monterey Jack cheese (1 ounce) (optional)
Fresh parsley leaves (optional)
1 Sprinkle chicken with cumin and black pepper. In a large skillet heat oil over medium heat. Cook chicken, half at a time, in hot oil until brown. Place chicken in a 31⁄2- or 4-quart slow cooker. Stir in Alfredo sauce, Great Northern beans, broth, onion, chile peppers, and garlic.
2 Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21⁄2 hours. If desired, sprinkle each serving with cheddar cheese and parsley.
nutrition facts per serving: 360 cal., 16 g total fat (8 g sat. fat), 122 mg chol., 918 mg sodium, 20 g carbo., 3 g dietary fiber, 31 g protein.
creamy chicken noodle soup
prep: 15 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) + 20 minutes makes: 6 to 8 servings
Chop up a couple of cups of leftover chicken for this soup or buy a rotisserie chicken from the deli and tear the meat into pieces.
5 cups water
2 10.75-ounce cans condensed creamy chicken-mushroom soup
2 cups chopped cooked chicken (about 10 ounces)
1 9- to 10-ounce package frozen mixed vegetables (cut green beans, corn, diced carrots, and peas)
1 teaspoon seasoned pepper or garlic-pepper seasoning
11⁄2 cups dried egg noodles
1 In a 31⁄2- or 4-quart slow cooker combine the water and chicken-mushroom soup. Stir in chicken, vegetables, and pepper.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 If using low-heat setting, turn slow cooker to high-heat setting. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or just until noodles are tender.
nutrition facts per serving: 262 cal., 12 g total fat (3 g sat. fat), 63 mg chol., 908 mg sodium, 21 g carbo., 3 g dietary fiber, 19 g protein.
chicken-corn chowder
prep: 15 minutes cook: 4 to 6 hours (low) or 2 to 3 hours (high) makes: 6 servings
This has “kid-worthy” written all over it. Chunks of chicken, tender corn kernels, and added cream will make this soup a family pleaser.
1 pound skinless, boneless chicken thighs, cut into 1⁄2- to 3⁄4-inch pieces
2 10.75-ounce cans condensed cream of potato or cream of chicken soup
1 11-ounce can whole kernel corn with sweet peppers, undrained
11⁄2 cups sliced celery
1 cup water
1 cup half-and-half, light cream, or whole milk
1 In a 31⁄2- or 4-quart slow cooker combine chicken, cream of potato soup, corn, celery, and the water.
2 Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Stir in half-and-half.
nutrition facts per serving: 261 cal., 10 g total fat (5 g sat. fat), 86 mg chol., 1029 mg sodium, 24 g carbo., 3 g dietary fiber, 19 g protein.
creamed chicken and corn soup
prep: 20 minutes cook: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) makes: 4 to 6 servings
If you like, try cream of chicken with herbs, cream of onion, or cream of potato soup to change up the flavor of this easy everyday soup.
12 ounces skinless, boneless chicken thighs
1 26-ounce can condensed cream of chicken soup
1 14.75-ounce can cream-style corn
1 14-ounce can reduced-sodium chicken broth
1 cup chopped carrots (2 medium)
1 cup finely chopped onion (1 large)
1 cup frozen whole kernel corn
1⁄2 cup chopped celery (1 stalk)
1⁄2 cup water
2 slices bacon, crisp-cooked, drained, and crumbled
1 In a 31⁄2- or 4-quart slow cooker combine chicken, cream of chicken soup, cream-style corn, broth, carrots, onion, corn, celery, and the water.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours.
3 Remove chicken from cooker; cool slightly. Chop chicken; stir back into soup mixture. Sprinkle each serving with bacon.
nutrition facts per serving: 447 cal., 17 g total fat (5 g sat. fat), 90 mg chol., 2056 mg sodium, 50 g carbo., 5 g dietary fiber, 28 g protein.
chicken cassoulet-style soup
prep: 25 minutes cook: 5 to 7 hours (low) or 21⁄2 to 31⁄2 hours (high) makes: 6 servings
Turkey sausage and chicken thighs pair up for this bean-studded soup. A jar of pasta sauce supplies the robust flavor.
1 pound boneless, skinless chicken thighs, cut into 1⁄2-inch pieces
8 ounces smoked turkey sausage, cut into 1⁄2-inch slices
1 26-ounce jar pasta sauce with red wine and herbs
1 15- to 19-ounce can cannellini beans (white kidney beans), rinsed and drained
11⁄3 cups water
1 teaspoon dried oregano, crushed
1 In a 31⁄2- or 4-quart slow cooker combine chicken, sausage, pasta sauce, cannellini beans, the water, and oregano.
2 Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 21⁄2 to 31⁄2 hours.
nutrition facts per serving: 286 cal., 7 g total fat (2 g sat. fat), 88 mg chol., 1178 mg sodium, 33 g carbo., 9 g dietary fiber, 30 g protein.
turkey sausage and bean soup
prep: 25 minutes stand: 1 hour cook: 10 hours (low) or 5 hours (high) + 1 hour makes: 10 to 12 servings
Be sure to remember to prepare the dried beans ahead of time for this soup. The beans can be prepped, covered, and chilled for up to 24 hours.
1 pound dried beans (such as cranberry, kidney, Great Northern, and/or pinto beans)
8 cups water
4 cups water
1 32-ounce carton chicken broth
3 cups cubed red-skinned potatoes (3 medium)
4 cloves garlic, minced
1 tablespoon chili powder
1 pound smoked turkey sausage, halved lengthwise and cut into 1⁄2-inch pieces
2 cups frozen cut green beans
1 teaspoon salt
1 Rinse dried beans; drain. In a large Dutch oven combine beans and the 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour (or cool, then transfer to an extra-large bowl, cover, and chill for up to 24 hours). Drain and rinse beans.
2 In a 6- to 7-quart slow cooker combine beans, the 4 cups water, broth, potatoes, garlic, and chili powder. Cover and cook on low-heat setting for 10 hours or on high- heat setting for 5 hours. Using a potato masher or the back of a wooden spoon, mash beans slightly.
3 If using low-heat setting, turn to high-heat setting. Stir in sausage, green beans, and salt. Cover and cook for 1 hour more.
nutrition facts per serving: 270 cal., 5 g total fat (2 g sat. fat), 25 mg chol., 1038 mg sodium, 39 g carbo., 13 g dietary fiber, 19 g protein.
mexican meatball stew
prep: 10 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 8 to 10 servings
Frozen meatballs are a busy mom’s best find. Toss together the meatballs and a few other ingredients and you have a dinner ready to cook in just minutes.
2 14.5-ounce cans Mexican-style stewed tomatoes, undrained
2 12-ounce packages frozen cooked turkey meatballs, thawed
1 15-ounce can black beans, rinsed and drained
1 14-ounce can chicken broth with roasted garlic
1 10-ounce package frozen whole kernel corn, thawed
1 In a 4- to 5-quart slow cooker combine tomatoes, meatballs, black beans, broth, and corn.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
nutrition facts per serving: 287 cal., 13 g total fat (6 g sat. fat), 37 mg chol., 1134 mg sodium, 30 g carbo., 6 g dietary fiber, 16 g protein.
sausage and tortellini soup
prep: 10 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) + 15 minutes makes: 10 to 12 servings
Shredded coleslaw mix is a clever time-saver for many recipes. Here it adds crisp-tender texture and fresh flavor to this sausage soup.
2 14.5-ounce cans Italian-style stewed tomatoes, undrained
3 cups water
2 cups frozen cut green beans or Italian green beans
1 10.5-ounce can condensed French onion soup
8 ounces cooked smoked turkey sausage, halved lengthwise and cut into 1⁄2-inch pieces
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1 9-ounce package refrigerated cheese-filled tortellini
Shaved Parmesan cheese (optional)
1 In a 4- to 5-quart slow cooker combine tomatoes, the water, green beans, French onion soup, and sausage.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3 If using low-heat setting, turn to high-heat setting. Stir in cabbage and tortellini. Cover and cook for 15 minutes more. If desired, top each serving with Parmesan cheese.
nutrition facts per serving: 176 cal., 5 g total fat (1 g sat. fat), 28 mg chol., 717 mg sodium, 23 g carbo., 2 g dietary fiber, 9 g protein.
asian turkey and rice soup
prep: 25 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) + 10 minutes makes: 6 servings
This soup is like a stir-fry in a bowl! Rice, chicken, vegetables, and classic Asian flavors are slow cooked into a satisfying soup.
1 pound turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1-inch pieces
2 cups sliced fresh mushrooms (such as shiitake or button)
1 cup carrots cut into thin bite-size strips (2 medium)
1⁄2 cup chopped onion (1 medium)
2 14-ounce cans reduced-sodium chicken broth
11⁄2 cups water
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
11⁄2 cups sliced bok choy
1 cup uncooked instant brown rice
Chow mein noodles (optional)
1 In a 31⁄2- or 4-quart slow cooker combine turkey, mushrooms, carrots, and onion. Pour broth and the water over mixture in cooker. Stir in soy sauce, ginger, and garlic.
2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours.
3 If using low-heat setting, turn to high-heat setting. Stir in bok choy and rice. Cover and cook for 10 to 15 minutes more or until rice is tender. If desired, top each serving with chow mein noodles.
nutrition facts per serving: 166 cal., 2 g total fat (0 g sat. fat), 45 mg chol., 572 mg sodium, 15 g carbo., 2 g dietary fiber, 22 g protein.
bowl of borscht
prep: 45 minutes cook: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) + 30 minutes makes: 8 servings
Winter nights call for hearty soups. This soup—with chunks of beef, potatoes, cabbage, and beets—will surely fill the bill.
1 pound boneless beef chuck steak
1⁄4 cup all-purpose flour
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons olive oil
1 pound beets with leafy tops (4 medium)
1 cup 1⁄2-inch pieces red-skinned potato
1 cup 1⁄2-inch pieces peeled turnip
1⁄2 cup chopped onion
1⁄4 cup dried porcini mushrooms, rinsed, drained, and broken
1 14.5-ounce can diced tomatoes, undrained
2 14-ounce cans beef broth
1 tablespoon red wine vinegar
1 tablespoon tomato paste
1 tablespoon snipped fresh dill
1⁄2 teaspoon salt
1⁄4 teaspoon caraway seeds
2 cups finely shredded cabbage
1⁄2 cup coarsely shredded carrot
1 tablespoon lemon juice
1⁄2 cup sour cream
1 Trim fat from meat. Cut meat into 1-inch pieces. In a plastic bag combine flour, 1⁄4 teaspoon salt, and the pepper. Add meat pieces, a few at a time, shaking to coat. In a large skillet heat 1 tablespoon of the oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Drain off fat.
2 Cut tops from beets; wash and drain tops. Cut beet tops into fine shreds; set aside. Scrub beets; trim off root ends. Peel beets and cut into 1-inch pieces.
3 In a 5- to 6-quart slow cooker combine beet pieces, potato, turnip, onion, and mushrooms. Add meat. Stir in tomatoes, broth, vinegar, tomato paste, 1 tablespoon dill, 1⁄2 teaspoon salt, and caraway seeds.
4 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41⁄2 hours. If using low-heat setting, turn to high-heat setting. Stir in cabbage and carrot. Cover and cook for about 30 minutes more or until tender.
5 Toss beet greens with remaining 1 tablespoon oil and lemon juice. Season to taste with salt and pepper. To serve, top each serving with beet greens and sour cream.
nutrition facts per serving: 249 cal., 11 g total fat (4 g sat. fat), 42 mg chol., 829 mg sodium, 24 g carbo., 5 g dietary fiber, 16 g protein.
burgundy beef stew
prep: 20 minutes cook: 10 to 12 hours (low) or 5 to 6 hours (high) makes: 6 servings
True Burgundy wine comes from the Burgundy region of France. However, some American red wines are just called “burgundy.” Pinot noir can also be used.
2 pounds boneless beef chuck pot roast
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons vegetable oil (optional)
6 medium carrots, cut into 11⁄2-inch pieces
1 9-ounce package frozen cut green beans
2 cups frozen small whole onions (1⁄2 of a 16-ounce package)
2 cloves garlic, minced
2 tablespoons quick-cooking tapioca
1 14-ounce can reduced-sodium beef broth
1 cup dry red wine (such as Burgundy)
Hot cooked egg noodles (optional)
4 slices bacon, crisp-cooked, drained, and crumbled
Snipped fresh parsley (optional)
1 Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet heat oil over medium-high heat. Cook meat, one-third at a time, in hot oil until brown. Drain off fat.
2 In a 31⁄2- or 4-quart slow cooker combine carrots, green beans, onions, and garlic. Add meat. Sprinkle with tapioca. Pour broth and wine over mixture in cooker.
3 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, serve over noodles. Sprinkle each serving with bacon and, if desired, parsley.
nutrition facts per serving: 317 cal., 8 g total fat (3 g sat. fat), 95 mg chol., mg sodium, 16 g carbo., 3 g dietary fiber, 37 g protein.
paprika beef stew
prep: 20 minutes cook: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) makes: 6 servings
To add a unique flavor to this stew, try smoked paprika instead of regular for a change. Tender cubed beef stars in this caraway- and paprika-flavored stew.
2 pounds boneless beef chuck pot roast
11⁄2 cups chopped onions (3 medium)
3 cloves garlic, minced
1 14-ounce can reduced-sodium beef broth
11⁄2 cups water
1 6-ounce can tomato paste
1 tablespoon paprika
1 tablespoon caraway seeds
2 teaspoons dried marjoram, crushed
1⁄4 teaspoon ground black pepper
2 cups coarsely chopped green and/or red sweet peppers (about 2 large)
1⁄2 cup light sour cream
1 Trim fat from meat. Cut meat into 3⁄4-inch pieces. In a 31⁄2- or 4-quart slow cooker combine meat, onions, garlic, broth, the water, tomato paste, paprika, caraway seeds, marjoram, and black pepper.
2 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41⁄2 hours. Stir in sweet peppers for the last 45 minutes of cooking. Top each serving with sour cream.
nutrition facts per serving: 280 cal., 8 g total fat (3 g sat. fat), 96 mg chol., 259 mg sodium, 15 g carbo., 3 g dietary fiber, 37 g protein.
fireside beef stew
prep: 25 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) + 15 minutes makes: 6 servings
A hint of allspice and plenty of vegetables make this a test kitchen all-time favorite. Add the green beans at the end to keep them from overcooking.
11⁄2 pounds boneless beef chuck pot roast
21⁄2 cups 1-inch pieces peeled and seeded butternut squash (1 pound)
2 small onions, cut into wedges
2 cloves garlic, minced
1 14-ounce can reduced-sodium beef broth
1 8-ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon ground allspice
2 tablespoons cold water
4 teaspoons cornstarch
1 9-ounce package frozen Italian green beans
Freshly ground black pepper (optional)
1 Trim fat from meat. Cut meat into 1-inch pieces. In a 31⁄2- to 41⁄2-quart slow cooker combine meat, squash, onions, and garlic. Stir in broth, tomato sauce, Worcestershire sauce, dry mustard, 1⁄4 teaspoon black pepper, and allspice.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3 If using low-heat setting, turn to high- heat setting. In a small bowl combine the cold water and cornstarch. Stir cornstarch mixture and green beans into the cooker. Cover and cook for about 15 minutes more or until thickened. If desired, sprinkle each serving with freshly ground black pepper.
nutrition facts per serving: 206 cal., 4 g total fat (1 g sat. fat), 67 mg chol., 440 mg sodium, 15 g carbo., 3 g dietary fiber, 27 g protein.
beef stew with red wine gravy
prep: 30 minutes cook: 12 to 14 hours (low) or 6 to 7 hours (high) makes: 6 servings
Although red wine is part of the title of this delicious soup, you can substitute beef broth if you want to make this kid-friendly.
2 pounds boneless beef chuck pot roast
1⁄4 cup all-purpose flour
2 teaspoons dried Italian seasoning
1 teaspoon salt
1⁄2 teaspoon ground black pepper
2 tablespoons olive oil
2 large onions, cut into thin wedges
1 large parsnip, peeled, quartered lengthwise, and halved
1 large carrot, quartered lengthwise and halved
11⁄2 cups 3⁄4-inch pieces peeled Jerusalem artichokes (sunchokes)
1 cup red wine (such as Cabernet Sauvignon) or beef broth
1⁄2 cup beef broth
1⁄4 cup tomato paste
Chopped roma tomatoes, golden raisins, and/or red wine vinegar or balsamic vinegar
Crusty bread (optional)
1 Trim fat from meat. Cut meat into 1-inch pieces. In a plastic bag combine flour, Italian seasoning, salt, and pepper. Add meat pieces, a few at a time, shaking to coat. In a large skillet heat oil over medium-high heat. Cook meat, one-third at a time, in hot oil until brown. Drain off fat.
2 In a 41⁄2- to 6-quart slow cooker combine onions, parsnip, carrot, and Jerusalem artichokes. Add meat. Pour wine and broth over mixture in cooker.
3 Cover and cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. Stir in tomato paste. Top each serving with tomatoes, raisins, and/or vinegar. If desired, serve with bread.
nutrition facts per serving: 356 cal., 9 g total fat (2 g sat. fat), 90 mg chol., 601 mg sodium, 26 g carbo., 4 g dietary fiber, 35 g protein.
minestrone plus
prep: 20 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) makes: 6 servings
Sometimes you can take a can of soup and “doctor it up” to personalize it and make it “yours.” That’s especially true with this hearty, quick-to-prepare soup.
1 pound lean ground beef, ground pork, or sweet Italian sausage
1⁄2 cup chopped onion (1 medium)
2 19-ounce cans chunky minestrone soup
1 15-ounce can navy beans, rinsed and drained
2 cups water
1⁄4 cup finely shredded Parmesan cheese (1 ounce)
1 In a large skillet cook meat and onion over medium heat until meat is brown and onion is tender. Drain off fat. In a 31⁄2- or 4-quart slow cooker combine meat mixture, minestrone, navy beans, and the water.
2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours. Sprinkle each serving with Parmesan cheese.
nutrition facts per serving: 378 cal., 18 g total fat (9 g sat. fat), 67 mg chol., 1175 mg sodium, 27 g carbo., 8 g dietary fiber, 31 g protein.
ancho-beef stew
prep: 15 minutes cook: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) makes: 4 servings
Ancho chile pepper, a dominant flavor in this stew, can be found with the spices at most supermarkets. If not, check any Mexican market or specialty spice store.
1 pound boneless beef chuck pot roast
1 tablespoon ground ancho chile pepper
1 tablespoon vegetable oil
1 16-ounce package frozen stew vegetables
1 cup frozen whole kernel corn
1 16-ounce jar salsa
1⁄2 cup water
Cornbread (optional)
1 Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with ancho chile pepper, tossing to coat all sides. In a large skillet heat oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Drain off fat.
2 In a 31⁄2- or 4-quart slow cooker combine frozen stew vegetables and corn. Add meat. Pour salsa and the water over mixture in cooker.
3 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41⁄2 hours. If desired, serve with cornbread.
nutrition facts per serving: 302 cal., 9 g total fat (2 g sat. fat), 50 mg chol., 1311 mg sodium, 28 g carbo., 5 g dietary fiber, 30 g protein.
busy-day beef-vegetable soup
prep: 20 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) makes: 4 servings
Classic ingredients make up this beef soup. If you prefer, use frozen cut green beans or soybeans (edamame) instead of the peas.
1 pound boneless beef chuck pot roast
11⁄2 cups 1⁄2-inch pieces carrots (3 medium)
1 cup 1⁄2-inch pieces peeled potatoes (2 small)
1⁄2 cup chopped onion (1 medium)
1⁄2 teaspoon salt
1⁄2 teaspoon dried thyme, crushed
1 bay leaf
2 14.5-ounce cans diced tomatoes, undrained
1 cup water
1⁄2 cup frozen peas
Fresh parsley sprigs (optional)
1 Trim fat from meat. Cut meat into 3⁄4-inch pieces. In 31⁄2- or 4-quart slow cooker combine meat, carrots, potatoes, and onion. Sprinkle with salt and thyme; add bay leaf. Pour tomatoes and the water over mixture in cooker.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf. Stir in peas. If desired, garnish each serving with parsley.
nutrition facts per serving: 269 cal., 4 g total fat (1 g sat. fat), 67 mg chol., 746 mg sodium, 29 g carbo., 4 g dietary fiber, 28 g protein.
barley-beef soup
prep: 25 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) makes: 8 (11⁄3-cup) servings
Barley adds a toothsome texture to this juicy beef soup. Try using lamb instead of beef—it’s a great match for the barley.
1 tablespoon vegetable oil
12 ounces beef or lean lamb stew meat, cut into 3⁄4- to 1-inch pieces
4 14-ounce cans beef broth
1 14.5-ounce can diced tomatoes, undrained
1 cup chopped onion (1 large)
1 cup 1⁄2-inch slices peeled parsnip or 1⁄2-inch pieces peeled potato
1 cup frozen mixed vegetables
2⁄3 cup quick-cooking barley
1⁄2 cup chopped celery (1 stalk)
1 teaspoon dried oregano or basil, crushed
1⁄4 teaspoon ground black pepper
2 cloves garlic, minced
1 bay leaf
1 In a large skillet heat oil over medium-high heat. Cook meat in hot oil until brown. Drain off fat.
2 In a 5- or 6-quart slow cooker combine meat, broth, tomatoes, onion, parsnip, frozen mixed vegetables, barley, celery, oregano, pepper, garlic, and bay leaf.
3 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.
nutrition facts per serving: 171 cal., 4 g total fat (1 g sat. fat), 25 mg chol., 865 mg sodium, 20 g carbo., 4 g dietary fiber, 13 g protein.
beef and bean ragout
prep: 10 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) makes: 6 servings
Here is a five-ingredient beef stew that can easily be made in a few minutes. If you buy precut stew meat, cut up the bigger pieces if necessary.
1 pound beef stew meat, cut into 3⁄4- to 1-inch pieces
1 16-ounce can kidney beans, rinsed and drained
1 15-ounce can tomato sauce with onion and garlic
1 14.5-ounce can Italian-style stewed tomatoes, undrained
1⁄2 of a 28-ounce package frozen diced hash brown potatoes with onions and peppers (about 4 cups)
Fresh oregano leaves (optional)
1 In a 31⁄2- or 4-quart slow cooker combine meat, kidney beans, tomato sauce, tomatoes, and potatoes.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, garnish each serving with oregano.
nutrition facts per serving: 260 cal., 3 g total fat (1 g sat. fat), 45 mg chol., 835 mg sodium, 35 g carbo., 7 g dietary fiber, 23 g protein.
beef and vegetable soup
prep: 20 minutes cook: 9 to 11 hours (low) or 41⁄2 to 51⁄2 hours (high) makes: 6 servings
Here’s a classic, home-style winter warmer. Store extra barley in tightly covered containers for up to a year in a cool, dry place.
11⁄2 pounds boneless beef sirloin steak
2 14-ounce cans beef broth
1 14.5-ounce can stewed tomatoes, undrained
11⁄2 cups 1⁄2-inch slices carrots (3 medium)
2 small onions, cut into thin wedges
1⁄2 cup regular barley
1⁄2 cup water
1 teaspoon dried thyme, crushed
2 cloves garlic, minced
1 bay leaf
1 Trim fat from meat. Cut meat into 3⁄4-inch pieces. In a 31⁄2- or 4-quart slow cooker combine meat, broth, tomatoes, carrots, onions, barley, the water, thyme, garlic, and bay leaf.
2 Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 41⁄2 to 51⁄2 hours. Remove and discard bay leaf.
nutrition facts per serving: 254 cal., 5 g total fat (1 g sat. fat), 53 mg chol., 710 mg sodium, 22 g carbo., 5 g dietary fiber, 28 g protein.
french country soup
prep: 20 minutes stand: 1 hour cook: 8 to 10 hours (low) or 4 to 5 hours (high) makes: 6 servings
White wine, garlic, rosemary, white beans, and beef create a French soup that is high in flavor and comfort.
8 ounces dried navy, Great Northern, or cannellini beans (white kidney beans)
6 cups water
1 pound beef or lean lamb stew meat, cut into 3⁄4- to 1-inch pieces
4 cups reduced-sodium chicken broth
2 medium carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 large onion, cut into thin wedges
1 cup dry white wine
6 cloves garlic, minced
3 bay leaves
11⁄2 teaspoons dried rosemary, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
French bread slices, toasted (optional)
1 Rinse and drain navy beans. In a 4-quart Dutch oven combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2 In a 31⁄2- to 6-quart slow cooker combine beans, meat, broth, carrots, celery, onion, wine, garlic, bay leaves, rosemary, salt, and pepper.
3 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaves. If desired, serve with bread.
nutrition facts per serving: 288 cal., 3 g total fat (1 g sat. fat), 45 mg chol., 652 mg sodium, 31 g carbo., 11 g dietary fiber, 27 g protein.
hungarian paprikash
prep: 20 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) makes: 8 servings
Paprikash is a Hungarian dish made with meat, onions, and—as its name implies—paprika. This long-braising stew is perfect for the slow cooker.
2 pounds beef stew meat, cut into 3⁄4- to 1-inch pieces
2 medium onions, sliced
1 cup chopped red or green sweet pepper (1 large)
1 4.5-ounce jar (drained weight) sliced mushrooms, drained
1 14.5-ounce can diced tomatoes, drained
1 10.75-ounce can condensed cream of mushroom soup
1 tablespoon Hungarian paprika or paprika
1 teaspoon dried thyme, crushed
1⁄4 teaspoon coarsely ground black pepper
Hot cooked noodles or spaetzle
Sour cream
1 In a 31⁄2- or 4-quart slow cooker combine meat, onions, red sweet pepper, and drained mushrooms.
2 In a medium bowl combine drained tomatoes, cream of mushroom soup, paprika, thyme, and pepper. Pour tomato mixture over mixture in cooker.
3 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over noodles and top each serving with sour cream.
nutrition facts per serving: 452 cal., 12 g total fat (4 g sat. fat), 126 mg chol., 503 mg sodium, 50 g carbo., 4 g dietary fiber, 34 g protein.
french pot-au-feu
prep: 50 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) makes: 6 servings
Pot-au-feu translates as “pot on the fire.” Any combo of meats and veggies can be used. Here, smoked pork chops add a smoky flavor.
1 tablespoon vegetable oil
3 boneless beef short ribs (11⁄4 pounds)
1 medium onion, halved
2 stalks celery with leaves
2 medium leeks
4 cloves garlic, unpeeled
2 sprigs fresh thyme
1⁄2 teaspoon whole peppercorns
2 bay leaves
6 large or 12 small whole fingerling potatoes (10 ounces)
4 small carrots,* cut into 2-inch pieces
1 medium turnip, peeled and cut into 2-inch pieces
3 whole chicken legs (drumstick and thigh), skinned (2 pounds)
3 boneless smoked pork chops (8 ounces)
2 14-ounce cans chicken broth
Coarse salt (such as kosher or sea salt)
Freshly cracked black pepper
1 recipe Sauce Verte
Dijon-style mustard
Cornichons
1 In a large skillet heat oil over medium-high heat. Cook ribs on all sides in hot oil until brown. Remove ribs from skillet; set aside. Add onion to skillet, cut sides down, and cook until deeply brown. Remove onion from skillet; set aside.
2 Cut celery into 2-inch pieces, reserving leaves. Cut white parts of leeks into 2-inch pieces, reserving green tops.
3 For a bouquet garni, cut a 12x10-inch piece from a double thickness of 100-percent-cotton cheesecloth. Place onion, celery leaves, leek tops, garlic, thyme, peppercorns, and bay leaves in the center of the cheesecloth piece. Bring up corners of the cheesecloth; tie closed with clean 100-percent-cotton kitchen string.
4 In a 6-quart slow cooker combine celery pieces, leek pieces, potatoes, carrots, and turnip. Top with ribs, chicken legs, and smoked pork chops. Add bouquet garni to mixture in cooker. Pour broth over mixture in cooker.
5 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours. Remove bouquet garni and discard.
6 To serve, ladle broth into shallow bowls and serve with portions of meat and vegetables. Sprinkle each serving with coarse salt and cracked black pepper. Serve with Sauce Verte, mustard, and cornichons.
nutrition facts per serving: 656 cal., 44 g total fat (10 g sat. fat), 135 mg chol., 1709 mg sodium, 22 g carbo., 3 g dietary fiber, 39 g protein.
sauce verte: In a saucepan cook 1⁄2 cup fresh spinach and 1⁄4 cup Italian (flat-leaf) parsley leaves in boiling water for 1 minute. Drain and immediately place in ice water. Drain again and pat dry with paper towels. In a blender or food processor combine 1 cup mayonnaise, blanched spinach and parsley, 1 teaspoon snipped fresh tarragon, 1 teaspoon lemon juice, 1 anchovy fillet, and 1 clove garlic, halved. Cover and blend or process until smooth. Stir in 2 teaspoons capers, drained.
cheeseburger soup
prep: 25 minutes cook: 10 to 11 hours (low) or 5 to 51⁄2 hours (high) makes: 6 servings
Your kids will love this cheese-based soup with ground beef, potatoes, and carrots. Serve with some crackers and plump red grapes.
1 pound ground beef
1⁄2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 cups 1⁄2-inch pieces peeled russet potatoes (2 medium)
1⁄2 cup coarsely shredded carrot (1 medium)
1⁄4 cup ketchup
2 tablespoons yellow mustard
1 tablespoon finely chopped fresh serrano chile pepper (see tip)
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2 14-ounce cans beef broth
1 10.75-ounce can condensed cheddar cheese soup
1⁄2 cup shredded cheddar cheese (4 ounces)
Dill pickle spears (optional)
1 In a large skillet cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2 In a 4- to 5-quart slow cooker combine meat mixture, potatoes, carrot, ketchup, mustard, serrano pepper, salt, and pepper. Stir in broth and cheddar cheese soup.
3 Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 51⁄2 hours.
4 Top each serving with cheddar cheese, and, if desired, serve with pickles.
nutrition facts per serving: 417 cal., 31 g total fat (13 g sat. fat), 81 mg chol., 1311 mg sodium, 17 g carbo., 2 g dietary fiber, 18 g protein.
cincinnati chili
prep: 30 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) makes: 6 servings
Authentic Cincinnati chili is served over spaghetti. Onions and beans can be served as toppers, but this version contains these ingredients in the chili.
1 bay leaf
1⁄2 teaspoon whole allspice
1⁄2 teaspoon whole cloves
2 pounds lean ground beef
2 cups chopped onions (2 large)
1 15-ounce can dark red kidney beans, rinsed and drained
1 15-ounce can tomato sauce
11⁄2 cups water
4 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon Worcestershire sauce
3⁄4 teaspoon ground cumin
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne pepper
1⁄2 ounce unsweetened chocolate, chopped
12 ounces dried spaghetti, cooked and well drained
1 cup shredded cheddar cheese (4 ounces)
1 For a spice bag, cut a 4-inch square from a double thickness of 100-percent-cotton cheesecloth. Place bay leaf, allspice, and cloves in the center of the cheesecloth square. Bring up corners of the cheesecloth; tie closed with clean 100-percent-cotton kitchen string; set aside.
2 In a large skillet cook meat over medium heat until brown. Drain off fat. In a 31⁄2- or 4-quart slow cooker combine meat, onions, red kidney beans, tomato sauce, the water, garlic, chili powder, Worcestershire sauce, cumin, cinnamon, salt, and cayenne pepper. Add spice bag to mixture in cooker.
3 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in chocolate for the last 30 minutes of cooking. Remove spice bag and discard.
4 To serve, ladle chili over spaghetti. Sprinkle each serving with cheddar cheese.
nutrition facts per serving: 743 cal., 32 g total fat (14 g sat. fat), 123 mg chol., 953 mg sodium, 69 g carbo., 10 g dietary fiber, 48 g protein.
teriyaki beef-noodle soup
prep: 20 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) stand: 5 minutes makes: 6 servings
If you purchase beef stir-fry strips, your work will be half done for this tasty soup. Look for plain Chinese noodles in the Asian food section of the supermarket.
1 pound beef stir-fry strips
2 14-ounce cans beef broth
2 cups water
2 medium red or green sweet peppers, cut into 1⁄2-inch pieces
1 8-ounce can sliced water chestnuts, drained and chopped
6 green onions, cut into 1-inch pieces
3 tablespoons soy sauce
1 teaspoon ground ginger
1⁄4 teaspoon ground black pepper
5 to 6 ounces dried Chinese egg noodles or fine egg noodles
Green onion strips (optional)
1 In a 31⁄2- or 4-quart slow cooker combine meat, broth, the water, red sweet peppers, water chestnuts, green onion pieces, soy sauce, ginger, and black pepper.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 Turn off cooker. Stir in uncooked noodles. Cover and let stand for 5 minutes. If desired, sprinkle each serving with green onion strips.
nutrition facts per serving: 230 cal., 4 g total fat (1 g sat. fat), 46 mg chol., 1628 mg sodium, 26 g carbo., 3 g dietary fiber, 22 g protein.
in-your-sleep chili
prep: 15 minutes cook: 4 to 6 hours (low) or 2 to 3 hours (high) makes: 6 servings
It may be exaggerating slightly to say this great-tasting chili is so easy you could do it in your sleep, but it truly is incredibly simple.
1 pound ground beef
1 cup chopped onion (1 large)
2 15-ounce cans chili beans in chili gravy
1 14.5-ounce can diced tomatoes and green chiles, undrained
11 11⁄2-ounce can hot-style vegetable juice
Sliced green onions, sour cream, and/or shredded cheddar cheese (optional)
1 In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.
2 In a 31⁄2- or 4-quart slow cooker combine meat mixture, chili beans, tomatoes, and vegetable juice.
3 Cover and cook on low-heat setting for 4 to 6 hours on high-heat setting for 2 to 3 hours. If desired, top each serving with green onions, sour cream, and/or cheddar cheese.
nutrition facts per serving: 332 cal., 12 g total fat (4 g sat. fat), 51 mg chol., 873 mg sodium, 31 g carbo., 9 g dietary fiber, 23 g protein.
tried-and-true chili mac
prep: 25 minutes cook: 4 to 6 hours (low) or 2 to 3 hours (high) makes: 6 servings
Pasta is a tasty addition to this chili soup. It’s definitely tried-and-true when it comes to being delicious.
11⁄2 pounds ground beef
1 cup chopped onion (1 large)
3 cloves garlic, minced
1 15-ounce can chili beans in chili gravy, undrained
1 14.5-ounce can diced tomatoes and green chiles, undrained
1 cup beef broth
3⁄4 cup chopped green sweet pepper (1 medium)
2 teaspoons chili powder
1 teaspoon ground cumin
1⁄4 teaspoon salt
8 ounces dried cavatappi pasta or macaroni
Shredded cheddar cheese (optional)
Chopped green onions (optional)
1 In a large skillet cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2 In a 31⁄2- or 4-quart slow cooker combine meat mixture, chili beans, tomatoes, broth, green sweet pepper, chili powder, cumin, and salt.
3 Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
4 Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta into meat mixture. If desired, top each serving with cheddar cheese and green onion.
nutrition facts per serving: 576 cal., 27 g total fat (10 g sat. fat), 85 mg chol., 829 mg sodium, 51 g carbo., 8 g dietary fiber, 31 g protein.
white and green chili
prep: 20 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) makes: 6 servings
Most green salsas contain tomatillos, a fruit that looks like a green tomato. The salsa will add a hint of tanginess to your chili.
11⁄2 pounds lean ground pork
1 cup chopped onion (1 large)
2 15-ounce cans Great Northern beans, rinsed and drained
1 16-ounce jar green salsa
1 14-ounce can chicken broth
11⁄2 teaspoons ground cumin
2 tablespoons snipped fresh cilantro
1⁄3 cup sour cream (optional)
Snipped fresh cilantro (optional)
1 In a large skillet cook meat and onion over medium heat until meat is brown and onion is tender. Drain off fat.
2 In a 31⁄2- or 4-quart slow cooker combine meat mixture, Great Northern beans, salsa, broth, and cumin.
3 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours. Stir in 2 tablespoons cilantro.
4 If desired, top each serving with sour cream and cilantro.
nutrition facts per serving: 258 cal., 9 g total fat (4 g sat. fat), 54 mg chol., 816 mg sodium, 27 g carbo., 8 g dietary fiber, 23 g protein.
pioneer bean stew
prep: 15 minutes cook: 4 to 6 hours (low) or 2 to 3 hours (high) makes: 8 servings
This is true campsite fare. Sloppy joe flavor, two kinds of beans, and ground beef come together for a slow-cooker classic that’s hearty and tangy.
11⁄2 pounds lean ground beef
4 or 5 slices bacon, chopped (4 ounces)
2 15.5-ounce cans sloppy joe sauce
2 15-ounce cans red kidney beans, rinsed and drained
1 15-ounce can butter beans, rinsed and drained
2 cups water
1 In a large skillet cook meat and bacon until meat is brown. Drain off fat.
2 In a 4- to 6-quart slow cooker combine meat mixture, sloppy joe sauce, red kidney beans, and butter beans. Pour the water over mixture in cooker.
3 Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
nutrition facts per serving: 446 cal., 19 g total fat (7 g sat. fat), 66 mg chol., 1692 mg sodium, 41 g carbo., 8 g dietary fiber, 26 g protein.
taco soup
prep: 15 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) makes: 8 servings
Black-eyed peas and a trio of beans give this soup a high fiber dossier. A dollop of sour cream on each serving provides a cooldown from the spices.
1 pound ground beef
1 15-ounce can black-eyed peas, undrained
1 15-ounce can black beans, undrained
1 15-ounce can garbanzo beans (chickpeas), undrained
1 15-ounce can chili beans in chili gravy, undrained
1 14.5-ounce can Mexican-style stewed tomatoes, undrained
1 11-ounce can whole kernel corn with sweet peppers, undrained
1 1.25-ounce envelope taco seasoning mix
Sour cream (optional)
Tortilla chips (optional)
1 In a large skillet cook meat over medium heat until brown. Drain off fat.
2 In a 31⁄2- to 6-quart slow cooker combine meat, black-eyed peas, black beans, garbanzo beans, chili beans, tomatoes, corn, and taco seasoning mix.
3 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with sour cream and tortilla chips.
nutrition facts per serving: 349 cal., 10 g total fat (3 g sat. fat), 36 mg chol., 1372 mg sodium, 45 g carbo., 11 g dietary fiber, 25 g protein
hominy-pork stew
prep: 15 minutes cook: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) makes: 4 servings
Pork, beans, hominy, and a tequila-lime salsa go together for a stew you won’t soon forget.
2 pounds boneless pork shoulder roast
11⁄2 teaspoons ground cumin
1 tablespoon vegetable oil
Disposable slow-cooker liner
1 15- to 16-ounce can navy beans, rinsed and drained
1 15- to 15.5-ounce can hominy, rinsed and drained
1 16-ounce jar tequila-lime salsa
11⁄4 cups water
Lime wedges (optional)
1 Trim fat from meat. Cut meat into 1-inch pieces. In a medium bowl toss meat with cumin. In a large skillet heat oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Drain off fat.
2 Line a 31⁄2- or 4-quart slow cooker with a disposable slow cooker liner. In the prepared cooker combine meat, navy beans, and hominy. In a large bowl combine salsa and the water. Pour salsa mixture over mixture in cooker.
3 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41⁄2 hours. If desired, serve with lime wedges.
nutrition facts per serving: 557 cal., 20 g total fat (6 g sat. fat), 151 mg chol., 1186 mg sodium, 41 g carbo., 8 g dietary fiber, 52 g protein.
hearty pork stew
prep: 30 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) makes: 8 servings
Pork and Polish sausage couldn’t be happier together than in this bean-studded, thyme-flavored stew.
11⁄2 pounds boneless pork shoulder roast
1 pound cooked kielbasa (Polska Kielbasa) or cooked, smoked Polish sausage, cut into 1⁄2-inch slices
2 15- to 19-ounce cans cannellini beans (white kidney beans), rinsed and drained
6 carrots, peeled and sliced into 1-inch pieces
2 cups chopped onions (2 large)
1 14-ounce can reduced-sodium chicken broth* or 13⁄4 cups water
3 tablespoons tomato paste
2 tablespoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 cloves garlic, minced
1⁄2 teaspoon freshly ground black pepper
1 Trim fat from meat. Cut meat into 1-inch pieces. In a 6- to 7-quart slow cooker combine meat, kielbasa, cannellini beans, carrots, onions, broth, tomato paste, thyme, garlic, and pepper.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
nutrition facts per serving: 430 cal., 20 g total fat (6 g sat. fat), 95 mg chol., 1063 mg sodium, 32 g carbo., 8 g dietary fiber, 36 g protein.
*test kitchen tip: If desired, replace 1⁄2 cup of the chicken broth with 1⁄2 cup dry white wine.
german-style pork stew
prep: 25 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) makes: 4 servings
Apple juice and caraway seeds, classic flavor complements to pork, season the meat and the rich brown gravy of this stew.
2 to 21⁄4 pounds boneless pork shoulder roast or boneless beef chuck pot roast
Nonstick cooking spray
1 16- to 20-ounce package refrigerated diced potatoes
2 12-ounce jars mushroom gravy
11⁄2 cups apple juice
2 teaspoons caraway seeds
1 Trim fat from meat. Cut meat into 3⁄4-inch pieces. Lightly coat a large skillet with cooking spray. Heat over medium heat. Cook pork pieces, one-third at a time, until light brown, stirring often. Drain off fat.
2 In a 31⁄2- or 4-quart slow cooker combine pork, potatoes, mushroom gravy, apple juice, and caraway seeds.
3 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours.
nutrition facts per serving: 462 cal., 16 g total fat (5 g sat. fat), 101 mg chol., 1150 mg sodium, 44 g carbo., 3 g dietary fiber, 34 g protein.
pesto meatball stew
prep: 10 minutes cook: 5 to 7 hours (low) or 21⁄2 to 31⁄2 hours (high) makes: 6 servings
When winter has worn out its welcome, let this meatball stew warm you from the inside out. Basil pesto punches up the flavor.
1 16-ounce package frozen cooked Italian-style meatballs (32), thawed
2 14.5-ounce cans Italian-style stewed tomatoes, undrained
1 15- to 19-ounce can cannellini beans (white kidney beans), rinsed and drained
1⁄2 cup water
1⁄4 cup purchased basil pesto
1⁄2 cup finely shredded Parmesan cheese (2 ounces)
1 In a 31⁄2- or 4-quart slow cooker combine thawed meatballs, tomatoes, cannellini beans, the water, and pesto.
2 Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 21⁄2 to 31⁄2 hours. Sprinkle each serving with Parmesan cheese.
nutrition facts per serving: 408 cal., 27 g total fat (10 g sat. fat), 34 mg chol., 1201 mg sodium, 24 g carbo., 6 g dietary fiber, 17 g protein.
pork and edamame soup
prep: 25 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) + 5 minutes makes: 6 servings
Edamame are green soybeans. Fresh edamame may be difficult to find, but the frozen version is readily available in the frozen foods section of your supermarket.
2 pounds boneless pork shoulder
1 tablespoon vegetable oil
2 14-ounce cans chicken broth
1 12-ounce package frozen green soybeans (edamame)
1 8-ounce can sliced water chestnuts, drained
1 cup chopped red sweet pepper (1 large)
2 tablespoons reduced-sodium soy sauce
1 tablespoon bottled hoisin sauce
6 cloves garlic, minced
2 teaspoons grated fresh ginger
1⁄4 to 1⁄2 teaspoon crushed red pepper
1 3-ounce package ramen noodles, broken
Sliced green onions (optional)
1 Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet heat oil over medium-high heat. Cook meat, half at a time, in hot oil until brown. Drain off fat.
2 In a 31⁄2- to 41⁄2-quart slow cooker combine meat, broth, soybeans, water chestnuts, red sweet pepper, soy sauce, hoisin sauce, garlic, ginger, and crushed red pepper.
3 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours. Skim off fat. Stir in noodles (reserve seasoning packet for another use). Cover and cook for 5 minutes more. If desired, top each serving with green onions.
nutrition facts per serving: 400 cal., 15 g total fat (4 g sat. fat), 111 mg chol., 906 mg sodium, 22 g carbo., 7 g dietary fiber, 41 g protein.
pork and red pepper soup
prep: 25 minutes cook: 6 to 8 hours (low) or 3 to 4 hours (high) + 15 minutes makes: 6 servings
Balsamic vinegar and roasted red peppers add an Italian take to this up-to-date soup. Zucchini added at the end of cooking freshens up the soup.
11⁄2 pounds boneless pork shoulder roast
2 14-ounce cans beef broth
1 14.5-ounce can diced tomatoes with basil, oregano, and garlic, undrained
1 cup bottled roasted red sweet peppers, drained and cut into bite-size strips
1⁄2 cup chopped onion (1 medium)
2 tablespoons balsamic vinegar
1⁄4 teaspoon ground black pepper
2 medium zucchini, halved lengthwise and sliced
1 Trim fat from meat. Cut meat into 1-inch pieces. In a 31⁄2- or 4-quart slow cooker combine meat, broth, tomatoes, roasted sweet peppers, onion, vinegar, and black pepper.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook for about 15 minutes more or until zucchini is crisp-tender.
nutrition facts per serving: 177 cal., 6 g total fat (2 g sat. fat), 51 mg chol., 887 mg sodium, 12 g carbo., 2 g dietary fiber, 18 g protein.
cheesy ham and vegetable chowder
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) + 20 minutes makes: 6 servings
This cheesy, smoky chowder will surely appeal to everyone around your table. It’s a classic that’s always a favorite.
2 cups chopped red-skinned potatoes (2 large)
8 ounces cooked ham, diced
1 cup chopped onion (1 large)
1 cup sliced carrots (2 medium)
1 14.75-ounce can cream-style corn
1⁄4 teaspoon cayenne pepper
2 14-ounce cans reduced-sodium chicken broth
1⁄2 cup half-and-half or whole milk
2 tablespoons all-purpose flour
11⁄2 cups shredded American cheese (6 ounces)
1 cup frozen peas
1 In a 4- to 5-quart slow cooker combine potatoes, ham, onion, carrots, corn, and cayenne pepper. Pour broth over mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours.
3 In a screw-top jar combine half-and-half and flour; shake well to mix. Stir into chowder along with American cheese and peas. If using low-heat setting, turn to high-heat setting. Cover and cook for 20 minutes more. Stir again before serving.
nutrition facts per serving: 306 cal., 13 g total fat (8 g sat. fat), 51 mg chol., 1609 mg sodium, 31 g carbo., 4 g dietary fiber, 20 g protein.
lentil-ham soup
prep: 20 minutes cook: 7 to 8 hours (low) or 31⁄2 to 4 hours (high) makes: 6 servings
Look for diced ham and already cut-up vegetables at your supermarket.
3 cups reduced-sodium chicken broth
3 cups water
1 medium onion, cut into thin wedges
11⁄2 cups chopped celery (3 stalks)
11⁄2 cups thinly sliced carrots (3 medium)
1 cup brown lentils, rinsed and drained
6 ounces cooked ham, diced
11⁄2 teaspoons dried thyme, crushed
3 cups shredded fresh spinach
1 ounce Parmesan cheese, shaved
1 In a 4- to 5-quart slow cooker combine broth, the water, onion, celery, carrots, lentils, ham, and thyme.
2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31⁄2 to 4 hours.
3 Stir in spinach. Top each serving with Parmesan cheese.
nutrition facts per serving: 186 cal., 2 g total fat (1 g sat. fat), 14 mg chol., 849 mg sodium, 26 g carbo., 12 g dietary fiber, 17 g protein.
ham and potato stew
prep: 15 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) stand: 5 minutes makes: 8 servings
Cream of potato soup is the base flavor for this classic soup. Leave the skin on the potatoes for added nutrition and fiber.
3 cups cubed cooked ham
3 cups 1-inch pieces red-skinned potatoes
1 16-ounce package frozen small whole onions
1 16-ounce package peeled baby carrots
1 cup sliced celery (2 stalks)
2 10.75-ounce cans condensed cream of potato soup
1 14-ounce can chicken broth
1 teaspoon dried thyme, crushed
1⁄4 teaspoon ground black pepper
1 cup frozen peas
1 In a 4- or 5-quart slow cooker combine ham, potatoes, onions, carrots, and celery. Stir in cream of potato soup, broth, thyme, and pepper.
2 Cover and cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours. Stir in peas. Let stand for 5 minutes before serving.
nutrition facts per serving: 257 cal., 7 g total fat (3 g sat. fat), 29 mg chol., 1570 mg sodium, 33 g carbo., 6 g dietary fiber, 14 g protein.
spicy ham and garbanzo bean soup
prep: 15 minutes cook: 7 to 9 hours (low) or 31⁄2 to 41⁄2 hours (high) makes: 6 servings
If you need a simple meal to feed your hungry crew, turn to this one. Not only is it tasty, it’s inexpensive too.
2 cups sliced carrots (4 medium)
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
11⁄2 cups cubed cooked ham (8 ounces)
1 cup sliced celery (2 stalks)
4 cups hot-style vegetable juice
1 cup water
1 In a 31⁄2- to 41⁄2-quart slow cooker combine carrots, garbanzo beans, ham, and celery. Pour vegetable juice and the water over mixture in cooker.
2 Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 31⁄2 to 41⁄2 hours.
nutrition facts per serving: 187 cal., 5 g total fat (1 g sat. fat), 22 mg chol., 1272 mg sodium, 23 g carbo., 5 g dietary fiber, 12 g protein.
irish stew
prep: 25 minutes cook: 10 to 11 hours (low) or 5 to 51⁄2 hours (high) makes: 6 servings
The easiest way to crush tapioca is to use a mortar and pestle. If you don’t have one, place tapioca in a small plastic bag and crush it with a rolling pin.
1 pound lean boneless lamb
2 tablespoons vegetable oil
21⁄2 cups 1⁄2-inch pieces peeled turnips (2 medium)
11⁄2 cups 1⁄2-inch pieces carrots (3 medium)
11⁄2 cups 1⁄2-inch pieces peeled potatoes (2 medium)
2 medium onions, cut into thin wedges
1⁄4 cup quick-cooking tapioca, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon dried thyme, crushed
2 14-ounce cans beef broth
1 Cut meat into 1-inch pieces. In a large skillet heat oil over medium heat. Cook meat in hot oil until brown. Drain off fat.
2 In a 31⁄2- or 4-quart slow cooker combine meat, turnips, carrots, potatoes, onions, tapioca, salt, pepper, and thyme. Pour broth over mixture in cooker.
3 Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 51⁄2 hours.
nutrition facts per serving: 234 cal., 8 g total fat (2 g sat. fat), 49 mg chol., 784 mg sodium, 21 g carbo., 3 g dietary fiber, 19 g protein.
hot-and-sour soup
prep: 20 minutes cook: 9 to 11 hours (low) or 3 to 4 hours (high) + 50 minutes makes: 8 servings
Now you can stay at home and have your favorite Asian soup. This hot-and-sour soup rivals any restaurant version.
4 cups chicken broth
1 8-ounce can bamboo shoots, drained
1 8-ounce can sliced water chestnuts, drained
1 4-ounce can (drained weight) sliced mushrooms, drained
3 tablespoons quick-cooking tapioca
3 tablespoons rice wine vinegar or vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1⁄2 teaspoon ground black pepper
1 8-ounce package frozen peeled and deveined medium shrimp
4 ounces firm tofu (fresh bean curd), drained and cubed
1 egg, lightly beaten
2 tablespoons snipped fresh parsley or fresh coriander
1 In a 31⁄2- or 4-quart slow cooker combine broth, bamboo shoots, water chestnuts, mushrooms, tapioca, vinegar, soy sauce, sugar, and pepper.
2 Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 3 to 4 hours. Add frozen shrimp and drained tofu. Cover and cook on low- or high-heat setting for about 50 minutes more or until shrimp are opaque.
3 Pour beaten egg slowly into soup in a thin stream. Stir soup gently so that egg forms fine strands instead of clumps. Sprinkle each serving with parsley.
nutrition facts per serving: 114 cal., 2 g total fat (1 g sat. fat), 83 mg chol., 664 mg sodium, 9 g carbo., 1 g dietary fiber, 13 g protein.
manhattan tuna chowder
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) stand: 5 minutes makes: 6 servings
Canned white tuna is an inexpensive and versatile protein source. As an added plus, it’s a good source of omega-3 fatty acids.
2 14-ounce cans chicken broth
2 cups chopped red-skinned potatoes (2 large)
1 14.5-ounce can diced tomatoes, undrained
1 cup chopped celery (2 stalks)
1⁄2 cup chopped onion (1 medium)
1⁄2 cup coarsely shredded carrot (1 medium)
1 teaspoon dried thyme, crushed
1⁄8 teaspoon cayenne pepper
1⁄8 teaspoon ground black pepper
1 12-ounce can chunk white tuna (water pack), drained and broken into chunks
1 In a 31⁄2- or 4-quart slow cooker combine broth, potatoes, tomatoes, celery, onion, carrot, thyme, cayenne pepper, and black pepper.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours. Gently stir in drained tuna. Let stand for 5 minutes before serving.
nutrition facts per serving: 40 cal., 2 g total fat (0 g sat. fat), 25 mg chol., 900 mg sodium, 14 g carbo., 3 g dietary fiber, 16 g protein.
clam chowder
prep: 25 minutes cook: 41⁄2 to 5 hours (low) or 2 to 21⁄2 hours (high) + 30 minutes makes: 8 servings
Seafood is best when cooked quickly, so it’s rarely added at the beginning of the cooking time.
3 cups chopped celery (6 stalks)
11⁄2 cups chopped onions (3 medium)
1 cup chopped carrots (2 medium)
2 8-ounce bottles clam juice
1 14-ounce can reduced-sodium chicken broth
11⁄2 teaspoons dried thyme, crushed
1⁄2 teaspoon salt
1⁄2 teaspoon coarsely ground black pepper
1 cup fat-free half-and-half
2 tablespoons cornstarch
2 6.5-ounce cans chopped clams, drained
2 tablespoons dry sherry (optional)
4 slices turkey bacon, crisp-cooked, drained, and crumbled
Sliced green onions (optional)
1 In a 3- to 4-quart slow cooker combine celery, onions, carrots, clam juice, broth, thyme, salt, and pepper.
2 Cover and cook on low-heat setting for 41⁄2 to 5 hours or on high-heat setting for 2 to 21⁄2 hours.
3 If using low-heat setting, turn to high-heat setting. In a small bowl combine half-and-half and cornstarch. Stir half-and-half mixture, clams, and, if desired, sherry into cooker. Cover and cook for 30 minutes more.
4 Sprinkle each serving with crumbled bacon and, if desired, green onions.
nutrition facts per serving: 144 cal., 2 g total fat (0 g sat. fat), 38 mg chol., 309 mg sodium, 14 g carbo., 2 g dietary fiber, 15 g protein.
german potato soup
prep: 10 minutes cook: 7 to 9 hours (low) or 31⁄2 to 41⁄2 hours (high) makes: 6 to 8 servings
A sprinkling of shredded red cabbage adds freshness to this sauerkraut-filled soup. Toss leftover cabbage into salads for great color and fiber.
1 pound cooked smoked sausage, halved lengthwise and cut into 1⁄2-inch slices
4 cups frozen diced hash brown potatoes with onions and peppers (1⁄2 of a 28-ounce package)
1 16-ounce jar sauerkraut, rinsed and drained
2 tablespoons stone-ground mustard
3 14-ounce cans chicken broth
Shredded red cabbage or very thinly sliced red onion
1 In a 4- to 5-quart slow cooker combine sausage, potatoes, sauerkraut, and mustard. Pour broth over mixture in cooker.
2 Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 31⁄2 to 41⁄2 hours. Top each serving with red cabbage.
nutrition facts per serving: 322 cal., 22 g total fat (7 g sat. fat), 48 mg chol., 2063 mg sodium, 18 g carbo., 4 g dietary fiber, 12 g protein.
texas two-step stew
prep: 20 minutes cook: 4 to 6 hours (low) or 2 to 3 hours (high) + 45 minutes makes: 6 servings
Serve this superbly flavorful stew with warm flour tortillas and lime wedges. If desired, top with sour cream to temper the heat.
8 ounces uncooked chorizo sausage
1⁄2 cup chopped onion (1 medium)
1 15-ounce can spicy chili beans, undrained
1 15-ounce can hominy or one 11-ounce can whole kernel corn with sweet peppers, drained
1 6.75-ounce package Spanish rice mix
6 cups water
1 In a medium skillet cook sausage and onion over medium heat until sausage is brown and onion is tender. Drain off fat.
2 In a 31⁄2- or 4-quart slow cooker combine sausage mixture, chili beans, hominy, and the seasoning packet from rice mix, if present (set aside the remaining rice mix). Pour the water over mixture in cooker.
3 Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.
4 If using low-heat setting, turn to high-heat setting. Stir in the remaining rice mix. Cover and cook for 45 minutes more.
nutrition facts per serving: 325 cal., 17 g total fat (6 g sat. fat), 33 mg chol., 1069 mg sodium, 29 g carbo., 5 g dietary fiber, 15 g protein.
italian sausage soup
prep: 25 minutes cook: 8 to 10 hours (low) or 4 to 5 hours (high) + 20 minutes makes: 8 servings
Lots of herbs and crushed fennel seeds bump up the flavor of this simple soup. Sprinkle each serving with shredded basil to freshen it up, if you like.
1 pound Italian sausage, casings removed if present
1 cup chopped onion (1 large)
1 clove garlic, minced
1 cup chopped carrots (2 medium)
1⁄2 cup chopped celery (1 stalk)
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 teaspoon dried oregano, crushed
1⁄2 teaspoon dried rosemary, crushed
1⁄2 teaspoon dried basil, crushed
1⁄4 teaspoon dried thyme, crushed
1⁄4 teaspoon fennel seeds, crushed
1 bay leaf
3 14-ounce cans reduced-sodium chicken broth
1⁄2 cup dried orzo pasta or finely broken capellini pasta
Finely shredded Parmesan cheese (optional)
1 In a large skillet cook Italian sausage, onion, and garlic over medium heat until sausage is brown, stirring often. Drain off fat.
2 In a 41⁄2- to 6-quart slow cooker combine carrots and celery. Place sausage mixture on top. In a medium bowl combine tomatoes, tomato sauce, oregano, rosemary, basil, thyme, fennel seeds, and bay leaf. Pour over mixture in cooker. Pour broth over.
3 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4 If using low-heat setting, turn to high- heat setting. Add uncooked pasta. Cover and cook for about 20 minutes more or until pasta is tender. Remove bay leaf and discard. If desired, top each serving with Parmesan cheese.
nutrition facts per serving: 250 cal., 13 g total fat (5 g sat. fat), 38 mg chol., 923 mg sodium, 17 g carbo., 2 g dietary fiber, 12 g protein.
split pea soup
prep: 15 minutes cook: 7 to 9 hours (low) or 31⁄2 to 41⁄2 hours (high) makes: 6 servings
This recipe takes a can of soup and dresses it up with carrots, sausage, and diced canned tomatoes. Garlic and onion in the tomatoes saves you chopping time.
3 cups water
2 11.5-ounce cans condensed split pea with ham soup
1 14.5-ounce can diced tomatoes with onion and garlic, undrained
8 ounces cooked smoked sausage, sliced
1 cup coarsely shredded carrots (2 medium)
1 In a 31⁄2- or 4-quart slow cooker combine the water, split pea soup, tomatoes, sausage, and carrot.
2 Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 31⁄2 to 41⁄2 hours.
nutrition facts per serving: 330 cal., 16 g total fat (6 g sat. fat), 32 mg chol., 1724 mg sodium, 30 g carbo., 3 g dietary fiber, 18 g protein.
loaded bratwurst stew
prep: 20 minutes cook: 6 to 7 hours (low) or 3 to 31⁄2 hours (high) makes: 6 servings
This stew is loaded with flavor! It’s also loaded with potatoes, cabbage, and sweet pepper. Use any type of sausage, such as weisswurst, bockwurst, or kielbasa.
4 cups coarsely chopped green cabbage (about 1⁄2 of a head)
1 pound cooked (smoked) bratwurst, cut into 1⁄2-inch slices
11⁄2 cups coarsely chopped red-skinned potatoes (2 medium)
3⁄4 cup chopped red sweet pepper (1 medium)
1 medium onion, cut into thin wedges
2 14-ounce cans chicken broth
1 tablespoon spicy brown mustard
1 tablespoon cider vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon celery seeds
Shredded Swiss cheese (optional)
1 In a 5- to 6-quart slow cooker combine cabbage, bratwurst, potatoes, red sweet pepper, and onion. In a large bowl combine broth, mustard, vinegar, salt, black pepper, and celery seeds. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31⁄2 hours. If desired, top each serving with Swiss cheese.
nutrition facts per serving: 315 cal., 23 g total fat (8 g sat. fat), 49 mg chol., 1348 mg sodium, 15 g carbo., 3 g dietary fiber, 12 g protein.
