Soups, Stews, and Chilis

Nancy’s Vegetable Beef Soup

Nancy Graves

Manhattan, KS

Makes 6-8 servings
(Ideal slow cooker size: 5-6-quart)

2-lb. roast cut into bite-sized pieces, or 2 lbs. stewing meat

15-oz. can corn

15-oz. can green beans

1-lb. bag frozen peas

40-oz. can stewed tomatoes

5 beef bouillon cubes

Tabasco to taste

2 tsp. salt

1. Combine all ingredients in slow cooker. Do not drain vegetables.

2. Add water to fill slow cooker to within 3 inches of top

3. Cover. Cook on Low 8 hours, or until meat is tender and vegetables are soft.

Variation:

Add 1 large onion, sliced, 2 cups sliced carrots, and ¾ cup pearl barley to mixture before cooking.

Frances’ Hearty Vegetable Soup

Frances Schrag

Newton, KS

Makes 10 servings
(Ideal slow cooker size: 6-quart)

1 lb. round steak, cut into ½-inch pieces

14½-oz. can diced tomatoes

3 cups water

2 potatoes, peeled and cubed

2 onions, sliced

3 celery ribs, sliced

2 carrots, sliced

3 beef bouillon cubes

½ tsp. dried basil

½ tsp. dried oregano

1 tsp. salt

¼ tsp. pepper

1½ cups frozen mixed vegetables, or your choice of frozen vegetables

1. Combine first 3 ingredients in slow cooker.

2. Cover. Cook on High 6 hours.

3. Add remaining ingredients. Cover and cook on High 2 hours more, or until meat and vegetables are tender.

Variation:

Cut salt back to ½ tsp. Increase dried basil to 1 tsp. and dried oregano to 1 tsp.

Tracy Clark

Mt. Crawford, VA

Anona’s Beef Vegetable Soup

Anona M. Teel

Bangor, PA

Makes 6 servings
(Ideal slow cooker size: 4-quart)

1-1½ lb. soup bone

1 lb. stewing beef cubes

1½ qts. cold water

1 Tbsp. salt

¾ cup diced celery

¾ cup diced carrots

¾ cup diced potatoes

¾ cup diced onion

1 cup frozen mixed vegetables of your choice

1-lb. can tomatoes

⅛ tsp. pepper

1 Tbsp. chopped dried parsley

1. Put all ingredients in slow cooker.

2. Cover. Cook on Low 8-10 hours. Remove bone before serving.

“Absent Cook” Stew

Kathy Hertzler

Lancaster, PA

Makes 5-6 servings
(Ideal slow cooker size: 4-quart)

2 lbs. stewing beef, cubed

2-3 carrots, sliced

1 onion, chopped

3 large potatoes, cubed

3 ribs celery, sliced

10¾-oz. can tomato soup

1 soup can water

1 tsp. salt

dash of pepper

2 Tbsp. vinegar

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 10-12 hours.

You may want to revise herb amounts when using a slow cooker. Whole herb and spices increase their flavoring power, while ground spices tend to lose some flavor. It’s a good idea to season to taste before serving.

Irma H. Schoen

Windsor, CT

Kim’s Vegetable Beef Soup

Kim McEuen

Lincoln University, PA

Makes 8-10 servings
(Ideal slow cooker size: 5-quart)

1-2 lbs. beef shanks, or short ribs

1-lb. can tomatoes

2 carrots, sliced

3 ribs celery, sliced

2 medium onions, chopped

2 medium potatoes, chopped

3 cups water

1 tsp. salt

4-6 whole peppercorns

5 beef bouillon cubes

10-oz. pkg. frozen mixed vegetables, or its equivalent of your favorite frozen, fresh, or canned vegetables

1. Combine all ingredients in slow cooker. Mix well.

2. Cover. Cook on Low 12-14 hours, or High 4-6 hours.

Note:

I have a scrap vegetable container which I keep in the freezer. When I have too much of a fresh vegetable I throw it in this container and freeze it. When the container gets full, I make soup.

Variation:

To increase the proportion of vegetables, add another 10-oz. pkg. of vegetables.

Lilli’s Vegetable Beef Soup

Lilli Peters

Dodge City, KS

Makes 10-12 servings
(Ideal slow cooker size: 4-5-quart)

3 lbs. stewing meat, cut in 1-inch pieces

2 Tbsp. oil

4 potatoes, cubed

4 carrots, sliced

3 ribs celery, sliced

14-oz. can diced tomatoes

14-oz. can Italian tomatoes, crushed

2 medium onions, chopped

2 wedges cabbage, sliced thinly

2 beef bouillon cubes

2 Tbsp. fresh parsley

1 tsp. seasoned salt

1 tsp. garlic salt

½ tsp. pepper

water

1. Brown meat in oil in skillet. Drain.

2. Combine all ingredients except water in large slow cooker. Cover with water.

3. Cover. Cook on Low 8-10 hours.

Ruby’s Vegetable Beef Soup

Ruby Stoltzfus

Mount Joy, PA

Makes 8-10 servings
(Ideal slow cooker size: 4-5-quart)

1 lb. beef cubes

1 cup beef broth

1½ cups chopped cabbage

1½ cups stewed tomatoes, undrained

1½ cups frozen, or canned, corn

1½ cups frozen peas

1½ cups frozen green beans

1½ cups sliced carrots

¾ tsp. salt

¼-½ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 6-8 hours, or High 3-4 hours.

Jeanne’s Vegetable Beef Borscht

Jeanne Heyerly

Chenoa, IL

Makes 8 servings
(Ideal slow cooker size: 5-quart)

1 lb. beef roast, cooked and cubed

half a head of cabbage, sliced thin

3 medium potatoes, diced

4 carrots, sliced

1 large onion, diced

1 cup tomatoes, diced

1 cup corn

1 cup green beans

2 cups beef broth

2 cups tomato juice

¼ tsp. garlic powder

¼ tsp. dill seed

2 tsp. salt

½ tsp. pepper

water

sour cream

1. Mix together all ingredients except water and sour cream. Add water to fill slow cooker three-quarters full.

2. Cover. Cook on Low 8-10 hours.

3. Top individual servings with sour cream.

Variation:

Add 1 cup diced cooked red beets during the last half hour of cooking.

Sharon’s Vegetable Soup

Sharon Wantland

Menomonee Falls, WI

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

46-oz. can tomato juice

5 beef bouillon cubes

4 celery ribs, sliced

4 large carrots, sliced

1 onion, chopped

one-quarter head of cabbage, chopped

1-lb. can green beans

2 cups water

1 lb. beef stewing meat, browned

4-oz. can sliced mushrooms

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8 hours, or until meat and vegetables are tender.

Winter’s Night Beef Soup

Kimberly Jensen

Bailey, CO

Makes 8-12 servings
(Ideal slow cooker size: 5-quart)

1 lb. boneless chuck, cut in ½-inch cubes

1-2 Tbsp. oil

28-oz. can tomatoes

2 tsp. garlic powder

2 carrots, sliced

2 ribs celery, sliced

4 cups water

½ cup red wine

1 small onion, coarsely chopped

4 beef bouillon cubes

1 tsp. pepper

1 tsp. dry oregano

½ tsp. dry thyme

1 bay leaf

¼-½ cup couscous

1. Brown beef cubes in oil in skillet.

2. Place vegetables in bottom of slow cooker. Add beef.

3. Combine all other ingredients in separate bowl except couscous. Pour over ingredients in slow cooker.

4. Cover. Cook on Low 6 hours. Stir in couscous. Cover and cook 30 minutes.

Variation:

Add zucchini or mushrooms to the rest of the vegetables before cooking.

Old-Fashioned Vegetable Beef Soup

Pam Hochstedler

Kalona, IA

Makes 8-10 servings
(Ideal slow cooker size: 4-quart)

1-2 lbs. beef short ribs

2 qts. water

1 tsp. salt

1 tsp. celery salt

1 small onion, chopped

1 cup diced carrots

½ cup diced celery

2 cups diced potatoes

1-lb. can whole kernel corn, undrained

1-lb. can diced tomatoes and juice

1. Combine meat, water, salt, celery salt, onion, carrots, and celery in slow cooker.

2. Cover. Cook on Low 4-6 hours.

3. Debone meat, cut into bite-sized pieces, and return to pot.

4. Add potatoes, corn, and tomatoes.

5. Cover and cook on High 2-3 hours.

Texican Chili

Becky Oswald

Broadway, VA

Makes 15 servings
(Ideal slow cooker size: 5-6-quart)

8 bacon strips, diced

2½ lbs. beef stewing meat, cubed

28-oz. can stewed tomatoes

14½-oz. can stewed tomatoes

2 8-oz. cans tomato sauce

16-oz. can kidney beans, rinsed and drained

2 cups sliced carrots

1 medium onion, chopped

1 cup chopped celery

½ cup chopped green pepper

¼ cup minced fresh parsley

1 Tbsp. chili powder

1 tsp. salt

½ tsp. ground cumin

¼ tsp. pepper

1. Cook bacon in skillet until crisp. Drain on paper towel.

2. Brown beef in bacon drippings in skillet.

3. Combine all ingredients in slow cooker.

4. Cover. Cook on Low 9-10 hours, or until meat is tender. Stir occasionally.

Forgotten Minestrone

Phyllis Attig

Reynolds, IL

Makes 8 servings
(Ideal slow cooker size: 4-5-quart)

1 lb. beef stewing meat

6 cups water

28-oz. can tomatoes, diced, undrained

1 beef bouillon cube

1 medium onion, chopped

2 Tbsp. minced dried parsley

1½ tsp. salt

1½ tsp. dried thyme

½ tsp. pepper

1 medium zucchini, thinly sliced

2 cups finely chopped cabbage

16-oz. can garbanzo beans, drained

1 cup uncooked small elbow, or shell, macaroni

¼ cup grated Parmesan cheese

1. Combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper.

2. Cover. Cook on Low 7-9 hours, or until meat is tender.

3. Stir in zucchini, cabbage, beans, and macaroni. Cover and cook on High 30-45 minutes, or until vegetables are tender.

4. Sprinkle individual servings with Parmesan cheese.

Slow-Cooker Minestrone

Dorothy Shank

Sterling, IL

Makes 8 servings
(Ideal slow cooker size: 4-quart)

3 cups water

1½ lbs. stewing meat, cut into bite-sized pieces

1 medium onion, diced

4 carrots, diced

14½-oz. can tomatoes

2 tsp. salt

10-oz. pkg. frozen mixed vegetables, or your choice of frozen vegetables

1 Tbsp. dried basil

½ cup dry vermicelli

1 tsp. dried oregano

grated Parmesan cheese

1. Combine all ingredients except cheese in slow cooker. Stir well.

2. Cover. Cook on Low 10-12 hours, or on High 4-5 hours.

3. Top individual servings with Parmesan cheese.

Hearty Alphabet Soup

Maryann Markano

Wilmington, DE

Makes 5-6 servings
(Ideal slow cooker size: 4-quart)

½ lb. beef stewing meat, or round steak, cubed

14½-oz. can stewed tomatoes

8-oz. can tomato sauce

1 cup water

1 envelope dry onion soup mix

10-oz. pkg. frozen vegetables, partially thawed

½ cup uncooked alphabet noodles

1. Combine meat, tomatoes, tomato sauce, water, and soup mix in slow cooker.

2. Cover. Cook on Low 6-8 hours. Turn to High.

3. Stir in vegetables and noodles. Add more water if mixture is too dry and thick.

4. Cover. Cook on High 30 minutes, or until vegetables are tender.

Hamburger Vegetable Soup

Donna Conto

Saylorsburg, PA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

½ lb. ground beef, browned

6 beef bouillon cubes, crushed

16-oz. can tomatoes

1 large onion, diced

¾ cup sliced celery

1 medium carrot, diced

1 garlic clove, minced

1 bay leaf

½ tsp. salt

⅛ tsp. pepper

1-2 cups water (depending upon how much liquid you like soup to have)

10-oz. pkg. frozen peas

3 Tbsp. chopped parsley

1. Combine all ingredients except peas and parsley in slow cooker.

2. Cover. Cook on Low 5 hours.

3. Stir in peas during last hour.

4. Garnish with parsley before serving.

Vegetable Beef Soup

Ruth Ann Swartzendruber

Hydro, OK

Makes 4-5 servings
(Ideal slow cooker size: 4-5-quart)

1 lb. ground beef, browned and drained

2 cups tomato juice

2 cups beef broth

1 lb. frozen mixed vegetables, or your choice of vegetables

1. Combine all ingredients in slow cooker.

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

Quick and Easy Italian Vegetable Beef Soup

Lisa Warren

Parkesburg, PA

Makes 8-10 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef, or turkey, browned and drained

3 carrots, sliced

4 potatoes, peeled and cubed

1 small onion, diced

1 tsp. garlic powder

1 tsp. Italian seasoning

¾ tsp. salt

¼ tsp. pepper

15-oz. can diced Italian tomatoes, or 2 fresh tomatoes, chopped

6-oz. can Italian-flavored tomato paste

4½ cups water

1 quart beef broth

1. Combine all ingredients in slow cooker.

2. Cover. Cook on High 6-8 hours, or until potatoes and carrots are tender.

Spicy Beef Vegetable Stew

Melissa Raber

Millersburg, OH

Makes 12 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

1 cup chopped onions

30-oz. jar meatless spaghetti sauce

3½ cups water

1 lb. frozen mixed vegetables

10-oz. can diced tomatoes with green chilies

1 cup sliced celery

1 tsp. beef bouillon granules

1 tsp. pepper

1. Cook beef and onion in skillet until meat is no longer pink. Drain. Transfer to slow cooker.

2. Stir in remaining ingredients.

3. Cover. Cook on Low 8 hours.

I find that adding ¼-½ cup of a burgundy or Chablis wine to most soup and stew recipes brings out the flavor of the other seasonings.

Joyce Kant

Rochester, NY

Hearty Beef and Cabbage Soup

Carolyn Mathias

Williamsville, NY

Makes 8 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

1 medium onion, chopped

40-oz. can tomatoes

2 cups water

15-oz. can kidney beans

1 tsp. salt

½ tsp. pepper

1 Tbsp. chili powder

½ cup chopped celery

2 cups thinly sliced cabbage

1. Saute beef in skillet. Drain.

2. Combine all ingredients except cabbage in slow cooker.

3. Cover. Cook on Low 3 hours. Add cabbage. Cook on High 30-60 minutes longer.

Hamburger Soup with Barley

Becky Oswald

Broadway, VA

Makes 10 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

1 medium onion, chopped

3 14½-oz. cans beef consomme

28-oz. can diced, or crushed, tomatoes

3 carrots, sliced

3 celery ribs, sliced

8 Tbsp. barley

1 bay leaf

1 tsp. dried thyme

1 Tbsp. dried parsley

1 tsp. salt

½ tsp. pepper

1. Brown beef and onion in skillet. Drain.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on High 3 hours, or Low 6-8 hours.

Vegetable Soup with Potatoes

Annabelle Unternahrer

Shipshewana, IN

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1 lb. hamburger, browned and drained

2 15-oz. cans diced tomatoes

2 carrots, sliced or cubed

2 onions, sliced or cubed

2 potatoes, diced

1-2 garlic cloves, minced

12-oz. can V-8 vegetable juice

1½-2 cups sliced celery

2 tsp. beef stock concentrate, or 2 beef bouillon cubes

2-3 cups vegetables (cauliflower, peas, corn, limas, or your choice of leftovers from your freezer)

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 12 hours, or High 4-6 hours.

Note:

If using leftover vegetables that are precooked, add during last hour if cooking on Low, or during last half hour if cooking on High.

Variation:

Use 3 cups pre-cooked dried beans or lentils instead of hamburger.

Vegetable Potato Beef Soup

Beth Shank

Weilman, IA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1½ cups sliced carrots

1½ cups cubed potatoes

1 cup sliced celery

½ cup chopped onion

2 cups water

1¼ lbs. ground beef, browned and drained

2 tsp. salt

5 cups tomato juice

1 Tbsp. brown sugar

1. Combine vegetables and water in microwave-safe container. Cover and microwave on High 18-20 minutes. Do not drain. Place vegetables in slow cooker.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 6-8 hours, or until vegetables are done.

Variation:

Add 15-oz. can green beans, drained, or 15-oz. can lima beans, drained.

Hamburger Lentil Soup

Juanita Marner

Shipshewana, IN

Makes 8 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

½ cup chopped onions

4 carrots, diced

3 ribs celery, diced

1 garlic clove, minced, or 1 tsp. garlic powder

1 qt. tomato juice

1 Tbsp. salt

2 cups dry lentils, washed with stones removed

1 qt. water

½ tsp. dried marjoram

1 Tbsp. brown sugar

1. Brown ground beef and onion in skillet. Drain.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 8-10 hours, or High 4-6 hours.

Vegetable Soup with Noodles

Glenda S. Weaver

New Holland, PA

Makes 6 servings
(Ideal slow cooker size: 4-quart)

1 pint water

2 beef bouillon cubes

1 onion, chopped

1 lb. ground beef

¼ cup ketchup

1 tsp. salt

⅛ tsp. celery salt

½ cup uncooked noodles

12-16 oz. pkg. frozen mixed vegetables, or vegetables of your choice

1 pint tomato juice

1. Dissolve bouillon cubes in water.

2. Brown onion and beef in skillet. Drain.

3. Combine all ingredients in slow cooker.

4. Cover. Cook on Low 6 hours, or on High 2-3 hours, until vegetables are tender.

Steak Soup

Ilene Bontrager

Arlington, KS

Deb Unternahrer

Wayland, IA

Makes 10-12 servings
(Ideal slow cooker size: 4-5-quart)

2 lbs. coarsely ground chuck, browned and drained

5 cups water

1 large onion, chopped

4 ribs celery, chopped

3 carrots, sliced

2 14½-oz. cans diced tomatoes

10-oz. pkg. frozen mixed vegetables

5 Tbsp. beef-based granules, or 5 beef bouillon cubes

½ tsp. pepper

½ cup melted butter

½ cup flour

2 tsp. salt

1. Combine chuck, water, onion, celery, carrots, tomatoes, mixed vegetables, beef granules, and pepper in slow cooker.

2. Cover. Cook on Low 8-12 hours, or High 4-6 hours.

3. One hour before serving, turn to High. Make a paste of melted butter and flour. Stir until smooth. Pour into slow cooker and stir until well blended. Add salt.

4. Cover. Continue cooking on High until thickened.

Dottie’s Creamy Steak Soup

Debbie Zeida

Mashpee, MA

Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

half a large onion, chopped

12-oz. can V-8 vegetable juice

2-3 medium potatoes, diced

10¾-oz. can cream of mushroom soup

10¾-oz. can cream of celery soup

16-oz. pkg. frozen mixed vegetables, or your choice of frozen vegetables

2 tsp. salt

½-¾ tsp. pepper

1. Saute beef and onions in skillet. Drain.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 8-10 hours.

Taco Soup with Black Beans

Alexa Slonin

Harrisonburg, VA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef, browned and drained

28-oz. can crushed tomatoes

15¼-oz. can corn, undrained

15-oz. can black beans, undrained

15½-oz. can red kidney beans, undrained

1 envelope dry Hidden Valley Ranch Dressing mix

1 envelope dry taco seasoning

1 small onion, chopped

tortilla, or corn, chips

shredded cheese

sour cream

1. Combine all ingredients except chips, shredded cheese, and sour cream in slow cooker.

2. Cover. Cook on Low 4-6 hours.

3. Garnish individual servings with chips, cheese, and sour cream.

Taco Soup with Pinto Beans

Janie Steele

Moore, OK

Makes 10-12 servings
(Ideal slow cooker size: 5-quart)

1 lb. ground beef

1 large onion, chopped

3 14-oz. cans pinto beans

14-oz. can tomatoes with chilies

14½-oz. can chopped tomatoes

15-oz. can tomato sauce

1 pkg. dry Hidden Valley Ranch Dressing mix

1 pkg. dry taco seasoning

15¼-oz. can corn, drained

1. Brown beef and onions in skillet. Drain.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 4 hours, or until ingredients are heated through.

Sante Fe Soup with Melted Cheese

Carla Koslowsky

Hillsboro, KS

Makes 8 servings
(Ideal slow cooker size: 4-quart)

1 lb. Velveeta cheese, cubed

1 lb. ground beef, browned and drained

15¼-oz. can corn, undrained

15-oz. can kidney beans, undrained

14½-oz. can diced tomatoes with green chilies

14½-oz. can stewed tomatoes

2 Tbsp. dry taco seasoning

corn chips, or soft tortillas

1. Combine all ingredients except chips or tortillas in slow cooker.

2. Cover. Cook on High 3 hours.

3. Serve with corn chips as a side, or dip soft tortillas in individual servings in soup bowls.

Taco Soup with Whole Tomatoes

Marla Folkerts

Holland, OH

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

½ cup chopped onions

28-oz. can whole tomatoes with juice

14-oz. can kidney beans with juice

17-oz. can corn with juice

8-oz. can tomato sauce

1 pkg. dry taco seasoning

1-2 cups water

salt to taste

pepper to taste

1 cup grated cheddar cheese

taco, or corn, chips

1. Brown beef and onions in skillet. Drain.

2. Combine all ingredients except cheese and chips in slow cooker.

3. Cover. Cook on Low 4-6 hours.

4. Ladle into bowls. Top with cheese and serve with chips.

Taco Soup with Pork and Beans

Beth Shank

Wellman, IA

Makes 6 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

half a small onion, finely diced

1 envelope dry taco seasoning

2 Tbsp. brown sugar

⅛ tsp. red cayenne pepper

15-oz. can kidney beans, drained

15-oz. can whole kernel corn, drained

15-oz. can pork and beans

46-oz. can tomato juice

taco chips, crushed

shredded cheese

sour cream

1. Brown beef and onion in skillet. Drain. Place in slow cooker.

2. Stir in taco seasoning, brown sugar, and pepper. Add beans, corn, pork and beans, and tomato juice. Mix well.

3. Cover. Cook on Low 4-6 hours.

4. Garnish individual servings with taco chips, cheese, and dollop of sour cream.

Taco Soup with Pizza Sauce

Barbara Kuhns

Millersburg, OH

Makes 8-10 servings
(Ideal slow cooker size: 6-quart)

2 lbs. ground beef, browned

1 small onion, chopped and sauteed in ground beef drippings

¾ tsp. salt

½ tsp. pepper

1½ pkgs. dry taco seasoning

1 qt. pizza sauce

1 qt. water

tortilla chips

shredded mozzarella cheese

sour cream

1. Combine ground beef, onion, salt, pepper, taco seasoning, pizza sauce, and water in 5-quart, or larger, slow cooker.

2. Cover. Cook on Low 3-4 hours.

3. Top individual servings with tortilla chips, cheese, and sour cream.

Variation:

Add 15-oz. can black beans and 4-oz. can chilies to mixture before cooking. (Be sure to use one very large cooker, or two medium-sized cookers.)

Easy Chili

Sheryl Shenk

Harrisonburg, VA

Makes 10-12 servings
(Ideal slow cooker size: 5-quart)

1 lb. ground beef

1 onion, chopped

1 green pepper, chopped

1½ tsp. salt

1 Tbsp. chili powder

2 tsp. Worcestershire sauce

29-oz. can tomato sauce

3 16-oz. cans kidney beans, drained

14½-oz. can crushed, or stewed, tomatoes

6-oz. can tomato paste

2 cups grated cheddar cheese

1. Brown meat in skillet. Add onion and green pepper halfway through browning process. Drain. Pour into slow cooker.

2. Stir in remaining ingredients except cheese.

3. Cover. Cook on High 3 hours, or Low 7-8 hours.

4. Serve in bowls topped with cheddar cheese.

Note:

This chili can be served over cooked rice.

Berenice’s Favorite Chili

Berenice M. Wagner

Dodge City, KS

Makes 6 servings
(Ideal slow cooker size: 4-quart)

2 16-oz. cans red kidney beans, drained

2 14½-oz. cans diced tomatoes

2 lbs. coarsely ground beef, browned and drained

2 medium onions, coarsely chopped

1 green pepper, coarsely chopped

2 garlic cloves, minced

2-3 Tbsp. chili powder

1 tsp. pepper

2½ tsp. salt

1. Combine all ingredients in slow cooker in order listed. Stir once.

2. Cover. Cook on Low 10-12 hours, or High 5-6 hours.

Variations:

1. Top individual servings with green onion, sour cream, and cheese.

Judy Govotsus

Monrovia, MD

2. Increase proportion of tomatoes in chili by adding 8-oz. can tomato sauce before cooking.

Bernice A. Esau

North Newton, KS

Slow-Cooker Chili

Wanda S. Curtin

Bradenton, FL

Ann Sunday McDowell

Newtown, PA

Makes 10 servings
(Ideal slow cooker size: 4-5-quart)

2 lbs. ground beef, browned and drained

2 16-oz. cans red kidney beans, drained

2 14½-oz. cans diced tomatoes, drained

2 medium onions, chopped

2 garlic cloves, crushed

2-3 Tbsp. chili powder

1 tsp. ground cumin

1 tsp. black pepper

1 tsp. salt

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8-10 hours.

Note:

Use leftovers over lettuce and other fresh garden vegetables to make a taco salad.

Variations:

1. For more flavor, add cayenne pepper or a jalapeno pepper before cooking.

Dorothy Shank

Sterling, IL

2. Add 1 cup chopped green peppers before cooking.

Mary V. Warye

West Liberty, OH

Trail Chili

Jeanne Allen

Rye, CO

Makes 8-10 servings
(Ideal slow cooker size: 4-5-quart)

2 lbs. ground beef

1 large onion, diced

28-oz. can diced tomatoes

2 8-oz. cans tomato puree

1, or 2, 16-oz. cans kidney beans, undrained

4-oz. can diced green chilies

1 cup water

2 garlic cloves, minced

2 Tbsp. mild chili powder

2 tsp. salt

2 tsp. ground cumin

1 tsp. pepper

1. Brown beef and onion in skillet. Drain. Place in slow cooker on High.

2. Stir in remaining ingredients. Cook on High 30 minutes.

3. Reduce heat to Low. Cook 4-6 hours.

Note:

Top individual servings with shredded cheese. Serve with taco chips.

Judy’s Chili Soup

Judy Buller

Bluffton, OH

Makes 6 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

1 onion, chopped

10¾-oz. can condensed tomato soup

16-oz. can kidney beans, drained

1 qt. tomato juice

⅛ tsp. garlic powder

1 Tbsp. chili powder

½ tsp. pepper

½ tsp. ground cumin

½ tsp. salt

1. Brown hamburger and onion in skillet. Drain.

2. Combine all ingredients in slow cooker. Mix well.

3. Cover. Cook on Low 7-8 hours.

Variation:

Use ground venison instead of ground beef.

Colleen’s Favorite Chili

Colleen Heatwole

Burton, MI

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

2 medium onions, coarsely chopped

1-1½ lbs. ground beef, browned and drained

2 garlic cloves, minced fine, or ½ tsp. garlic powder

¾ cup finely diced green peppers

2 14½-oz. cans diced tomatoes, or 1 quart home-canned tomatoes

30-32 oz. beans—kidney, or pinto, or mixture of the two

8-oz. can tomato sauce

¼ tsp. beaumonde spice, optional

1 tsp. ground cumin

½ tsp. pepper

1 tsp. seasoned salt

1 Tbsp., or more, chili powder

1 tsp. dried basil

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8-12 hours, or High 5-6 hours.

Variations:

1. Add 1 Tbsp. brown sugar to mixture before cooking.

2. Put in another 1 lb. beans and then decrease ground beef to 1 lb.

Chili con Carne

Donna Conto

Saylorsburg, PA

Makes 8 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

1 cup chopped onions

¾ cup chopped green peppers

1 garlic clove, minced

14½-oz. can tomatoes, cut up

16-oz. can kidney beans, drained

8-oz. can tomato sauce

2 tsp. chili powder

½ tsp. dried basil

1. Brown beef, onion, green pepper, and garlic in saucepan. Drain.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 5-6 hours.

4. Serve in bread bowl.

Variation:

Add 16-oz. can pinto beans, ¼ tsp. salt, and ¼ tsp. pepper in Step 2.

Alexa Slonin

Harrisonburg, VA

Quick and Easy Chili

Nan Decker

Albuquerque, NM

Makes 4 servings
(Ideal slow cooker size: 4-3-quart)

1 lb. ground beef

1 onion, chopped

16-oz. can stewed tomatoes

11½-oz. can Hot V-8 juice

2 15-oz. cans pinto beans

¼ tsp. cayenne pepper

½ tsp. salt

1 Tbsp. chili powder

sour cream

chopped green onions

grated cheese

sliced ripe olives

1. Crumble ground beef in microwave-safe casserole. Add onion. Microwave, covered, on High 15 minutes. Drain. Break meat into pieces.

2. Combine all ingredients in slow cooker.

3. Cook on Low 4-5 hours.

4. Garnish with sour cream, chopped green onions, grated cheese, and sliced ripe olives.

Cindy’s Chili

Cindy Krestynick

Glen Lyon, PA

Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef, browned and drained

3 15½-oz. cans chili beans (hot or mild)

28-oz. can stewed tomatoes, chopped

1 rib celery, chopped

4 cups tomato juice

½ tsp. garlic salt

½ tsp. chili powder

¼ tsp. pepper

¼ tsp. Tabasco sauce

1. Combine all ingredients in large slow cooker.

2. Cover. Cook on Low 4-6 hours.

Ed’s Chili

Marie Miller

Scotia, NY

Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

1 pkg. dry taco seasoning mix

half a 12-oz. jar salsa

16-oz. can kidney beans, undrained

15-oz. can black beans, undrained

14½-oz. can diced tomatoes, undrained

pinch of sugar

shredded cheese

chopped onions

sour cream

diced fresh tomatoes

guacamole

sliced black olives

1. Brown ground beef in skillet. Drain.

2. Combine first 7 ingredients in slow cooker.

3. Cover. Heat on High until mixture comes to boil. Reduce heat to Low. Simmer 1½ hours.

4. To reduce liquids, continue cooking uncovered.

5. Top individual servings with choice of shredded cheese, onions, a dollop of sour cream, fresh diced tomatoes, guacamole, and sliced olives.

Pirate Stew

Nancy Graves

Manhattan, KS

Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

¾ cup sliced onion

1 lb. ground beef

¼ cup uncooked, long grain rice

3 cups diced raw potatoes

1 cup diced celery

2 cups canned kidney beans, drained

1 tsp. salt

⅛ tsp. pepper

¼ tsp. chili powder

¼ tsp. Worcestershire sauce

1 cup tomato sauce

½ cup water

1. Brown onions and ground beef in skillet. Drain.

2. Layer ingredients in slow cooker in order given.

3. Cover. Cook on Low 6 hours, or until potatoes and rice are cooked.

Variation:

Add a layer of 2 cups sliced carrots between potatoes and celery.

Katrine Rose

Woodbridge, VA

Corn Chili

Gladys Longacre

Susquehanna, PA

Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

½ cup chopped onions

½ cup chopped green peppers

½ tsp. salt

⅛ tsp. pepper

¼ tsp. dried thyme

14½-oz. can diced tomatoes with Italian herbs

6-oz. can tomato paste, diluted with 1 can water

2 cups frozen whole kernel corn

16-oz. can kidney beans

1 Tbsp. chili powder

sour cream

shredded cheese

1. Saute ground beef, onions, and green peppers in deep saucepan. Drain and season with salt, pepper, and thyme.

2. Stir in tomatoes, tomato paste, and corn. Heat until corn is thawed. Add kidney beans and chili powder. Pour into slow cooker.

3. Cover. Cook on Low 5-6 hours.

4. Top individual servings with dollops of sour cream, or sprinkle with shredded cheese.

White Bean Chili

Tracey Stenger

Gretna, LA

Makes 10-12 servings
(Ideal slow cooker size: 6-quart)

1 lb. ground beef, browned and drained

1 lb. ground turkey, browned and drained

3 bell peppers, chopped

2 onions, chopped

4 garlic cloves, minced

2 14½-oz. cans chicken, or vegetable, broth

15½-oz. can butter beans, rinsed and drained

15-oz. can black-eyed peas, rinsed and drained

15-oz. can garbanzo beans, rinsed and drained

15-oz. can navy beans, rinsed and drained

4-oz. can chopped green chilies

2 Tbsp. chili powder

3 tsp. ground cumin

2 tsp. dried oregano

2 tsp. paprika

1½-2 tsp. salt

½ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8-10 hours.

Lotsa-Beans Chili

Jean Weller

State College, PA

Makes 12-15 servings
(Ideal slow cooker size: 5-quart)

1 lb. ground beef

1 lb. bacon, diced

½ cup chopped onions

½ cup brown sugar

½ cup sugar

½ cup ketchup

2 tsp. dry mustard

1 tsp. salt

½ tsp. pepper

2 15-oz. cans green beans, drained

2 14½-oz. cans baked beans

2 15-oz. cans butter beans, drained

2 16-oz. cans kidney beans, rinsed and drained

1. Brown ground beef and bacon in slow cooker. Drain.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on High 1 hour. Reduce heat to Low and cook 7-8 hours.

Dorothea’s Slow-Cooker Chili

Dorothea K. Ladd

Ballston Lake, NY

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef

1 lb. bulk pork sausage

1 large onion, chopped

1 large green pepper, chopped

2-3 ribs celery, chopped

2 15½-oz. cans kidney beans

29-oz. can tomato puree

6-oz. can tomato paste

2 cloves garlic, minced

2 Tbsp. chili powder

2 tsp. salt

1. Brown ground beef and sausage in skillet. Drain.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 8-10 hours.

Variations:

1. For extra flavor, add 1 tsp. cayenne pepper.

2. For more zest, use mild or hot Italian sausage instead of regular pork sausage.

3. Top individual servings with shredded sharp cheddar cheese.

Chili for Twenty

Janie Steele

Moore, OK

Makes 15-20 servings
(Ideal slow cooker size: use 2 slow cookers approx. 4-5-quarts each)

4 lbs. ground beef

3 onions, finely chopped

3 green peppers, finely chopped

2 garlic cloves, minced

4 16-oz. cans Italian-style tomatoes

4 16-oz. cans kidney beans, drained

10-oz. can diced tomatoes and chilies

2 6-oz. cans tomato paste

1 cup water

1 Tbsp. salt

1 tsp. pepper

3 whole cloves

2 bay leaves

2 Tbsp. chili powder

1. Brown meat, onions, and peppers in soup pot on top of stove. Drain.

2. Combine all ingredients in large bowl. Divide among several medium-sized slow cookers.

3. Cover. Cook on Low 3-4 hours.

Crab Soup

Susan Alexander

Baltimore, MD

Makes 10 servings
(Ideal slow cooker size: 5-quart)

1 lb. carrots, sliced

½ bunch celery, sliced

1 large onion, diced

2 10-oz. bags frozen mixed vegetables, or your choice of frozen vegetables

12-oz. can tomato juice

1 lb. ham, cubed

1 lb. beef, cubed

6 slices bacon, chopped

1 tsp. salt

¼ tsp. pepper

1 Tbsp. Old Bay seasoning

1 lb. claw crabmeat

1. Combine all ingredients except seasonings and crab-meat in large slow cooker. Pour in water until cooker is half-full.

2. Add spices. Stir in thoroughly. Put crab on top.

3. Cover. Cook on Low 8-10 hours.

4. Stir well and serve.

Special Seafood Chowder

Dorothea K. Ladd

Ballston Lake, NY

Makes 8-10 servings
(Ideal slow cooker size: 4-quart)

½ cup chopped onions

2 Tbsp. butter

1 lb. fresh or frozen cod, or haddock

4 cups diced potatoes

15-oz. can creamed corn

½ tsp. salt

dash pepper

2 cups water

1 pint half-and-half

1. Saute onions in butter in skillet until transparent but not brown.

2. Cut fish into ¾-inch cubes. Combine fish, onions, potatoes, corn, seasonings, and water in slow cooker.

3. Cover. Cook on Low 6 hours, until potatoes are tender.

4. Add half-and-half during last hour.

Variation:

To cut milk fat, use 1 cup half-and-half and 1 cup skim milk, instead of 1 pint half-and-half.

Manhattan Clam Chowder

Joyce Slaymaker

Strasburg, PA

Louise Stackhouse

Benton, PA

Makes 8 servings
(Ideal slow cooker size: 4-quart)

¼ lb. salt pork, or bacon, diced and fried

1 large onion, chopped

2 carrots, thinly sliced

3 ribs celery, sliced

1 Tbsp. dried parsley flakes

1-lb. 12-oz. can tomatoes

½ tsp. salt

2, or 3, 8-oz. cans clams with liquid

2 whole peppercorns

1 bay leaf

1½ tsp. dried crushed thyme

3 medium potatoes, cubed

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8-10 hours.

Rich and Easy Clam Chowder

Rhonda Burgoon

Collingswood, NJ

Makes 4-5 servings
(Ideal slow cooker size: 4-quart)

3 10¾-oz. cans cream of potato soup

2 10¾-oz. cans New England clam chowder

½ cup butter

1 small onion, diced

1 pint half-and-half

2 6½-oz. cans clams, chopped

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 2-4 hours.

Chicken Clam Chowder

Irene Klaeger, Inverness, FL

Makes 10-12 servings
(Ideal slow cooker size: 6-quart)

1 lb. bacon, diced

¼ lb. ham, cubed

2 cups chopped onions

2 cups diced celery

½ tsp. salt

¼ tsp. pepper

2 cups diced potatoes

2 cups cooked, diced chicken

4 cups chicken broth

2 bottles clam juice, or 2 cans clams with juice

1-lb. can whole kernel corn with liquid

¾ cup flour

4 cups milk

4 cups shredded cheddar, or Jack, cheese

½ cup whipping cream (not whipped)

2 Tbsp. fresh parsley

1. Saute bacon, ham, onions, and celery in skillet until bacon is crisp and onions and celery are limp. Add salt and pepper.

2. Combine all ingredients in slow cooker except flour, milk, cheese, cream, and parsley.

3. Cover. Cook on Low 6-8 hours, or on High 3-4 hours.

4. Whisk flour into milk. Stir into soup, along with cheese, whipping cream, and parsley. Cook one more hour on High.

Chicken Broth

Ruth Conrad Liechty

Goshen, IN

Makes about 6 cups broth
(Ideal slow cooker size: 4-quart)

bony chicken pieces from 2 chickens

1 onion, quartered

3 whole cloves, optional

3 ribs celery, cut up

1 carrot, quartered

1½ tsp. salt

¼ tsp. pepper

4 cups water

1. Place chicken in slow cooker.

2. Stud onion with cloves. Add to slow cooker with other ingredients.

3. Cover. Cook on High 4-5 hours.

4. Remove chicken and vegetables. Discard vegetables. Debone chicken. Cut up meat and add to broth. Use as stock for soups.

Chicken Noodle Soup

Beth Shank

Wellman, IA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

5 cups hot water

2 tsp. chicken bouillon granules, or 2 chicken bouillon cubes

46-oz. can chicken broth

2 cups cooked chicken

1 tsp. salt

4 cups “homestyle” noodles, uncooked

⅓ cup thinly sliced celery, lightly pre-cooked in microwave

⅓ cup shredded, or chopped, carrots

1. Dissolve bouillon in water. Pour into slow cooker.

2. Add remaining ingredients. Mix well.

3. Cover. Cook on Low 4-6 hours.

Brown Jug Soup

Dorothy Shank

Sterling, IL

Makes 10-12 servings
(Ideal slow cooker size: 6-quart)

10½-oz. can chicken broth

4 chicken bouillon cubes

1 qt. water

2 cups (3-4 ribs) diced celery

2 cups (2 medium-sized) diced onions

4 cups (4 large) diced potatoes

3 cups (8 medium-sized) diced carrots

10-oz. pkg. frozen whole kernel corn

2 10¾-oz. cans cream of chicken soup

½ lb. Velveeta cheese, cubed

1. Combine all ingredients except cheese in slow cooker.

2. Cover. Cook on Low 10-12 hours, or until vegetables are tender.

3. Just before serving, add cheese. Stir until cheese is melted. Serve.

Chicken Corn Soup

Eleanor Larson

Glen Lyon, PA

Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

2 whole boneless skinless chicken breasts, cubed

1 onion, chopped

1 garlic clove, minced

2 carrots, sliced

2 ribs celery, chopped

2 medium potatoes, cubed

1 tsp. mixed dried herbs

⅓ cup tomato sauce

12-oz. can cream-style corn

14-oz. can whole kernel corn

3 cups chicken stock

¼ cup chopped Italian parsley

1 tsp. salt

¼ tsp. pepper

1. Combine all ingredients except parsley, salt, and pepper in slow cooker.

2. Cover. Cook on Low 8-9 hours, or until chicken is tender.

3. Add parsley and seasonings 30 minutes before serving.

Slow cookers come in a variety of sizes, from 2- to 8- quarts. The best size for a family of four or five is a 5-6 quart-size.

Dorothy M. Van Deest

Memphis, TN

Chili, Chicken, Corn Chowder

Jeanne Allen

Rye, CO

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

¼ cup oil

1 large onion, diced

1 garlic clove, minced

1 rib celery, finely chopped

2 cups frozen, or canned, corn

2 cups cooked, deboned, diced chicken

4-oz. can diced green chilies

½ tsp. black pepper

2 cups chicken broth

salt to taste

1 cup half-and-half

1. In saucepan, saute onion, garlic, and celery in oil until limp.

2. Stir in corn, chicken, and chilies. Saute for 2-3 minutes.

3. Combine all ingredients except half-and-half in slow cooker.

4. Cover. Heat on Low 4 hours.

5. Stir in half-and-half before serving. Do not boil, but be sure cream is heated through.

White Chili

Esther Martin

Ephrata, PA

Makes 8 servings
(Ideal slow cooker size: 5-quart)

3 15-oz. cans Great Northern beans, drained

8 oz. cooked and shredded chicken breasts

1 cup chopped onions

1½ cups chopped yellow, red, or green bell peppers

2 jalapeno chili peppers, stemmed, seeded, and chopped (optional)

2 garlic cloves, minced

2 tsp. ground cumin

½ tsp. salt

½ tsp. dried oregano

3½ cups chicken broth

sour cream

shredded cheddar cheese

tortilla chips

1. Combine all ingredients except sour cream, cheddar cheese, and chips in slow cooker.

2. Cover. Cook on Low 8-10 hours, or High 4-5 hours.

3. Ladle into bowls and top individual servings with sour cream, cheddar cheese, and chips.

White Chili Specialty

Barbara McGinnis

Jupiter, FL

Makes 8-10 servings
(Ideal slow cooker size: 5-quart)

1 lb. large Great Northern beans, soaked overnight

2 lbs. boneless, skinless chicken breasts, cut up

1 medium onion, chopped

2 4½-oz. cans chopped green chilies

2 tsp. cumin

½ tsp. salt

14½-oz. can chicken broth

1 cup water

1. Put soaked beans in medium-sized saucepan and cover with water. Bring to boil and simmer 20 minutes. Discard water.

2. Brown chicken, if desired, in 1-2 Tbsp. oil in skillet.

3. Combine pre-cooked and drained beans, chicken, and all remaining ingredients in slow cooker.

4. Cover. Cook on Low 10-12 hours, or High 5-6 hours.

Chicken Tortilla Soup

Becky Harder

Monument, CO

Makes 6-8 servings
(Ideal slow cooker size: 4-5-quart)

4 chicken breast halves

2 15-oz. cans black beans, undrained

2 15-oz. cans Mexican stewed tomatoes, or Rotel tomatoes

1 cup salsa (mild, medium, or hot, whichever you prefer)

4-oz. can chopped green chilies

14½-oz. can tomato sauce

tortilla chips

2 cups grated cheese

1. Combine all ingredients except chips and cheese in large slow cooker.

2. Cover. Cook on Low 8 hours.

3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Tortilla Soup

Joy Mintzer

Newark, DE

Makes 6 servings
(Ideal slow cooker size: 4-quart)

4 chicken breast halves

1 garlic clove, minced

2 Tbsp. margarine

2 14½-oz. cans chicken broth

2 14½-oz. cans chopped stewed tomatoes

1 cup salsa (mild, medium, or hot, whichever you prefer)

½ cup chopped cilantro

1 Tbsp., or more, ground cumin

8-oz. Monterey Jack cheese, cubed

sour cream

tortilla chips

1. Cook, debone, and shred chicken.

2. Add minced garlic to margarine in slow cooker. Saute.

3. Combine all ingredients except cheese, sour cream, and chips.

4. Cover. Cook on Low 8-10 hours.

5. Divide cubed cheese among 6 individual soup bowls. Ladle soup over cheese. Sprinkle with chips and top each bowl with a dollop of sour cream.

Tex-Mex Chicken Chowder

Janie Steele

Moore, OK

Makes 8-10 servings
(Ideal slow cooker size: 5-quart)

1 cup chopped onions

1 cup thinly sliced celery

2 garlic cloves, minced

1 Tbsp. oil

1½ lbs. boneless, skinless chicken breasts, cubed

32-oz. can chicken broth

1 pkg. country gravy mix

2 cups milk

16-oz. jar chunky salsa

32-oz. bag frozen hash brown potatoes

4½-oz. can chopped green chilies

8 oz. Velveeta cheese, cubed

1. Combine onions, celery, garlic, oil, chicken, and broth in 5-quart or larger slow cooker.

2. Cover. Cook on Low 2½ hours, until chicken is no longer pink.

3. In separate bowl, dissolve gravy mix in milk. Stir into chicken mixture. Add salsa, potatoes, chilies, and cheese and combine well. Cook on Low 2-4 hours, or until potatoes are fully cooked.

Chicken and Ham Gumbo

Barbara Tenney

Delta, PA

Makes 4 servings
(Ideal slow cooker size: 4-quart)

1½ lbs. boneless, skinless chicken thighs

1 Tbsp. oil

10-oz. pkg. frozen okra

½ lb. smoked ham, cut into small chunks

1½ cups coarsely chopped onions

1½ cups coarsely chopped green peppers

2 or 3 10-oz. cans cannellini beans, drained

6 cups chicken broth

2 10-oz. cans diced tomatoes with green chilies

2 Tbsp. chopped fresh cilantro

1. Cut chicken into bite-sized pieces. Cook in oil in skillet until no longer pink.

2. Run hot water over okra until pieces separate easily.

3. Combine all ingredients but cilantro in slow cooker.

4. Cover. Cook on Low 6-8 hours. Stir in cilantro before serving.

Variations:

1. Stir in ½ cup long grain, dry rice with rest of ingredients.

2. Add ¾ tsp. salt and ¼ tsp. pepper with other ingredients.

Easy Southern Brunswick Stew

Barbara Sparks

Glen Burnie, MD

Makes 10-12 servings
(Ideal slow cooker size: 4-quart)

2-3 lbs. pork butt

17-oz. can white corn

14-oz. bottle ketchup

2 cups diced, cooked potatoes

10-oz. pkg. frozen peas

2 10¾-oz. cans tomato soup

hot sauce to taste

salt to taste

pepper to taste

1. Place pork in slow cooker.

2. Cover. Cook on Low 6-8 hours. Remove meat from bone and shred.

3. Combine all ingredients in slow cooker.

4. Cover. Bring to boil on High. Reduce heat to Low and simmer 30 minutes.

Joy’s Brunswick Stew

Joy Sutter

Iowa City, IA

Makes 8 servings
(Ideal slow cooker size: 4-quart)

1 lb. skinless, boneless chicken breasts, cut into bite-sized pieces

2 potatoes, thinly sliced

10¾-oz. can tomato soup

16-oz. can stewed tomatoes

10-oz. pkg. frozen corn

10-oz. pkg. frozen lima beans

3 Tbsp. onion flakes

¼ tsp. salt

⅛ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on High 2 hours. Reduce to Low and cook 2 hours.

Variation:

For more flavor, add 1, or 2, bay leaves during cooking.

Brunswick Soup Mix

Joyce B. Suiter

Garysburg, NC

Makes 14 servings
(Ideal slow cooker size: 5-quart)

1 large onion, chopped

4 cups frozen, cubed, hash browns, thawed

4 cups chopped cooked chicken, or 2 20-oz. cans canned chicken

14½-oz. can diced tomatoes

15-oz. can tomato sauce

15¼-oz. can corn

15¼-oz. can lima beans, drained

2 cups chicken broth

½ tsp. salt

½ tsp. pepper

¼ tsp. Worcestershire sauce

¼ cup sugar

1. Combine all ingredients in large slow cooker.

2. Cover. Cook on High 7 hours.

3. Cool and freeze in 2-cup portions.

4. To use, empty 1 frozen portion into saucepan with small amount of liquid: tomato juice, V-8 juice, or broth. Cook slowly until soup mixture thaws. Stir frequently, adding more liquid until of desired consistency.

Oriental Turkey Chili

Kimberly Jensen

Bailey, CO

Makes 6 servings
(Ideal slow cooker size: 4-quart)

2 cups yellow onions, diced

1 small red bell pepper, diced

1 lb. ground turkey, browned

2 Tbsp. minced gingerroot

3 cloves garlic, minced

¼ cup dry sherry

¼ cup hoisin sauce

2 Tbsp. chili powder

1 Tbsp. corn oil

2 Tbsp. soy sauce

1 tsp. sugar

2 cups canned whole tomatoes

16-oz. can dark red kidney beans, undrained

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 6 hours.

3. Serve topped with chow mein noodles or over cooked white rice.

Note:

If you serve this chili over rice, this recipe will yield 10-12 servings.

Joyce’s Slow-Cooked Chili

Joyce Slaymaker

Strasburg, PA

Makes 10 servings
(Ideal slow cooker size: 4-quart)

2 lbs. ground turkey

2 16-oz. cans kidney beans, rinsed and drained

2 14½-oz. cans diced tomatoes, undrained

8-oz. can tomato sauce

2 medium onions, chopped

1 green pepper, chopped

2 cloves garlic, minced

2 Tbsp. chili powder

2 tsp. salt, optional

1 tsp. pepper

shredded cheddar cheese, optional

1. Brown ground turkey in skillet. Drain. Transfer to slow cooker.

2. Stir in remaining ingredients except cheese.

3. Cover. Cook on Low 8-10 hours, or on High 4 hours.

4. Garnish individual servings with cheese.

Turkey Chili

Dawn Day

Westminster, CA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1 large chopped onion

2-3 Tbsp. oil

1 lb. ground turkey

½ tsp. salt

3 Tbsp. chili powder

6-oz. can tomato paste

3 1-lb. cans small red beans with liquid

1 cup frozen corn

1. Saute onion in oil in skillet until transparent. Add turkey and salt and brown lightly in skillet.

2. Combine all ingredients in slow cooker. Mix well.

3. Cover. Cook on Low 8-9 hours.

Note:

Ground beef can be used in place of turkey.

Variation:

Serve over rice, topped with shredded cheddar cheese and sour cream.

Chili Sans Cholesterol

Dolores S. Kratz

Souderton, PA

Makes 4 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground turkey

½ cup chopped celery

½ cup chopped onions

8-oz. can tomatoes

14-oz. can pinto beans

14½-oz. can diced tomatoes

½ tsp., or more, chili powder

½ tsp. salt

dash pepper

1. Saute turkey in skillet until browned. Drain.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 6 hours.

Leftover Turkey Soup

Janie Steele

Moore, OK

Makes 8-10 servings
(Ideal slow cooker size: 4-quart)

1 small onion, chopped

1 cup chopped celery

1 Tbsp. oil

2-3 cups diced turkey

1 cup cooked rice

leftover gravy or combination of leftover gravy and chicken broth

1. Saute onion and celery in oil in saucepan until translucent.

2. Combine all ingredients in slow cooker, adding gravy and/or broth until of the consistency you want.

3. Cover. Cook on Low for at least 2-3 hours, or until heated through.

Italian Vegetable Soup

Patti Boston

Newark, OH

Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

3 small carrots, sliced

1 small onion, chopped

2 small potatoes, diced

2 Tbsp. chopped parsley

1 garlic clove, minced

3 tsp. beef bouillon granules, or 3 beef bouillon cubes

1¼ tsp. dried basil

½ tsp. salt

¼ tsp. pepper

16-oz. can red kidney beans, undrained

3 cups water

14½-oz. can stewed tomatoes, with juice

1 cup diced, cooked ham

1. Layer carrots, onions, potatoes, parsley, garlic, beef bouillon, basil, salt, pepper, and kidney beans in slow cooker. Do not stir. Add water.

2. Cover. Cook on Low 8-9 hours, or on High 4½-5½ hours, until vegetables are tender.

3. Stir in tomatoes and ham. Cover and cook on High 10-15 minutes.

Chet’s Trucker Stew

Janice Muller

Derwood, MD

Makes 8 servings
(Ideal slow cooker size: 4-5-quart)

1 lb. bulk pork sausage, cooked and drained

1 lb. ground beef, cooked and drained

31-oz. can pork and beans

16-oz. can light kidney beans

16-oz. can dark kidney beans

14½-oz. can waxed beans, drained

14½-oz. can lima beans, drained

1 cup ketchup

1 cup brown sugar

1 Tbsp. spicy prepared mustard

1. Combine all ingredients in slow cooker.

2. Cover. Simmer on High 2-3 hours.

Spicy Potato Soup

Sharon Kauffman

Harrisonburg, VA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1 lb. ground beef, or bulk sausage, browned

4 cups cubed peeled potatoes

1 small onion, chopped

3 8-oz. cans tomato sauce

2 tsp. salt

1½ tsp. pepper

½-1 tsp. hot pepper sauce

water

1. Combine all ingredients except water in slow cooker. Add enough water to cover ingredients.

2. Cover. Cook on Low 8-10 hours, or High 5 hours, until potatoes are tender.

Hearty Potato Sauerkraut Soup

Kathy Hertzler

Lancaster, PA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

4 cups chicken broth

10¾-oz. can cream of mushroom soup

16-oz. can sauerkraut, rinsed and drained

8 oz. fresh mushrooms, sliced

1 medium potato, cubed

2 medium carrots, peeled and sliced

2 ribs celery, chopped

2 lbs. Polish kielbasa (smoked), cubed

2½ cups chopped cooked chicken

2 Tbsp. vinegar

2 tsp. dried dillweed

1½ tsp. pepper

1. Combine all ingredients in large slow cooker.

2. Cover. Cook on Low 10-12 hours.

3. If necessary, skim fat before serving.

Sauerkraut Soup

Barbara Tenny

Delta, PA

Makes 8 servings
(Ideal slow cooker size: 5-quart)

1 lb. smoked Polish sausage, cut into ½-inch pieces

5 medium potatoes, cubed

2 large onions, chopped

2 large carrots, cut into

¼-inch slices

42-45-oz. can chicken broth

32-oz. can or bag sauerkraut, rinsed and drained

6-oz. can tomato paste

1. Combine all ingredients in large slow cooker. Stir to combine.

2. Cover. Cook on High 2 hours, and then on Low 6-8 hours.

3. Serve with rye bread.

Kielbasa Soup

Bernice M. Gnidovec

Streator, IL

Makes 8 servings
(Ideal slow cooker size: 4-quart)

16-oz. pkg. frozen mixed vegetables, or your choice of vegetables

6-oz. can tomato paste

1 medium onion, chopped

3 medium potatoes, diced

1½ lbs. kielbasa, cut into ¼-inch pieces

4 qts. water

fresh parsley

1. Combine all ingredients except parsley in large slow cooker.

2. Cover. Cook on Low 12 hours.

3. Garnish individual servings with fresh parsley.

Curried Pork and Pea Soup

Kathy Hertzler

Lancaster, PA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1½-lb. boneless pork shoulder roast

1 cup yellow, or green, split peas, rinsed and drained

½ cup finely chopped carrots

½ cup finely chopped celery

½ cup finely chopped onions

49½-oz. can (approximately 6 cups) chicken broth

2 tsp. curry powder

½ tsp. paprika

¼ tsp. ground cumin

¼ tsp. pepper

2 cups torn fresh spinach

1. Trim fat from pork and cut pork into ½-inch pieces.

2. Combine split peas, carrots, celery, and onions in slow cooker.

3. Stir in broth, curry powder, paprika, cumin, and pepper. Stir in pork.

4. Cover. Cook on Low 10-12 hours, or on High 4 hours.

5. Stir in spinach. Serve immediately.

Ruth’s Split Pea Soup

Ruth Conrad Liechty

Goshen, IN

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1 lb. bulk sausage, browned and drained

6 cups water

1 bag (2¼ cups) dry split peas

2 medium potatoes, diced

1 onion, chopped

½ tsp. dried marjoram, or thyme

½ tsp. pepper

1. Wash and sort dried peas, removing any stones. Then combine all ingredients in slow cooker.

2. Cover. Cook on Low 12 hours.

Kelly’s Split Pea Soup

Kelly Evenson

Pittsboro, NC

Makes 8 servings
(Ideal slow cooker size: 4-quart)

2 cups dry split peas

2 quarts water

2 onions, chopped

2 carrots, peeled and sliced

4 slices Canadian bacon, chopped

2 Tbsp. chicken bouillon granules, or 2 chicken bouillon cubes

1 tsp. salt

¼-½ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8-9 hours.

Variation:

For a creamier soup, remove half of soup when done and puree. Stir back into rest of soup.

Karen’s Split Pea Soup

Karen Stoltzfus

Alto, MI

Makes 6 servings
(Ideal slow cooker size: 4-5-quart)

2 carrots

2 ribs celery

1 onion

1 parsnip

1 leek (keep 3 inches of green)

1 ripe tomato

1 ham hock

1¾ cups (1 lb.) dried split peas, washed, with stones removed

2 Tbsp. olive oil

1 bay leaf

1 tsp. dried thyme

4 cups chicken broth

4 cups water

1 tsp. salt

¼ tsp. pepper

2 tsp. chopped fresh parsley

1. Cut all vegetables into ¼-inch pieces and place in slow cooker. Add remaining ingredients except salt, pepper, and parsley.

2. Cover. Cook on High 7 hours.

3. Remove ham hock. Shred meat from bone and return meat to pot.

4. Season soup with salt and pepper. Stir in parsley. Serve immediately.

Sally’s Split Pea Soup

Sally Holzem

Schofield, WI

Makes 8 servings
(Ideal slow cooker size: 4-quart)

1-lb. pkg. split peas

1 ham hock

1 carrot, diced

1 onion, diced

1 rib celery, diced

2 qts. water

¼ tsp. pepper

1 bay leaf

2 whole allspice

3 potatoes, diced

1 tsp. sugar

1. Wash and sort split peas, removing any stones. Then combine ingredients in slow cooker.

2. Cover. Cook on Low 8-10 hours.

3. Remove ham bone. Cut meat off and dice. Return meat to soup. Stir through.

4. Remove bay leaf before serving.

Dorothy’s Split Pea Soup

Dorothy M. Van Deest

Memphis, TN

Makes 6-8 servings
(Ideal slow cooker size: 5-quart)

2 Tbsp. butter, or margarine

1 cup minced onions

8 cups water

2 cups (1 lb.) green split peas, washed and stones removed

4 whole cloves

1 bay leaf

¼ tsp. pepper

1 ham hock

1 cup finely minced celery

1 cup diced carrots

⅛ tsp. dried marjoram

1 tsp. salt

⅛ tsp. dried savory

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8-10 hours.

3. Remove ham bone and bay leaf before serving. Debone meat, cut into bite-sized pieces, and return to soup. Stir in and serve.

Variation:

For a thick soup, uncover soup after 8-10 hours and turn heat to High. Simmer, stirring occasionally, until the desired consistency is reached.

Rosemarie’s Pea Soup

Rosemarie Fitzgerald

Gibsonia, PA

Shirley Sears

Tiskilwa, IL

Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

2 cups dried split peas

4 cups water

1 rib celery, chopped

1 cup chopped potatoes

1 large carrot, chopped

1 medium onion, chopped

¼ tsp. dried thyme, or marjoram

1 bay leaf

½ tsp. salt

1 garlic clove

½ tsp. dried basil

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8-12 hours, or on High 6 hours, until peas are tender.

Variations:

For increased flavor, use chicken broth instead of water. Stir in curry powder, coriander, or red pepper flakes to taste.

French Market Soup

Ethel Mumaw

Berlin, OH

Makes 2½ quarts soup
(Ideal slow cooker size: 4-quart)

2 cups dry bean mix, washed with stones removed

2 quarts water

1 ham hock

1 tsp. salt

¼ tsp. pepper

16-oz. can tomatoes

1 large onion, chopped

1 garlic clove, minced

1 chili pepper, chopped, or 1 tsp. chili powder

¼ cup lemon juice

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 8 hours. Turn to High and cook an additional 2 hours, or until beans are tender.

3. Debone ham, cut meat into bite-sized pieces, and stir back into soup.

Nine Bean Soup with Tomatoes

Violette Harris Denney

Carrollton, GA

Makes 8-10 servings
(Ideal slow cooker size: 5-quart)

2 cups dry nine-bean soup mix

1 lb. ham, diced

1 large onion, chopped

1 garlic clove, minced

½-¾ tsp. salt

2 qts. water

16-oz. can tomatoes, undrained and chopped

10-oz. can tomatoes with green chilies, undrained

1. Sort and wash bean mix. Place in slow cooker. Cover with water 2 inches above beans. Let soak overnight. Drain.

2. Add ham, onion, garlic, salt, and 2 quarts fresh water.

3. Cover. Cook on Low 7 hours.

4. Add remaining ingredients and continue cooking on Low another hour. Stir occasionally.

Note:

Bean Soup mix is a mix of barley pearls, black beans, red beans, pinto beans, navy beans, Great Northern beans, lentils, split peas, and black-eyed peas.

Calico Ham and Bean Soup

Esther Martin

Ephrata, PA

Makes 6-8 servings
(Ideal slow cooker size: 5-6-quart)

1 lb. dry bean mix, rinsed and drained, with stones removed

6 cups water

2 cups cubed cooked ham

1 cup chopped onions

1 cup chopped carrots

1 tsp. dried basil

1 tsp. dried oregano

¾ tsp. salt

¼ tsp. pepper

2 bay leaves

6 cups water

1 tsp. liquid smoke, optional

1. Combine beans and 6 cups water in large saucepan. Bring to boil, reduce heat, and simmer uncovered for 10 minutes. Drain, discarding cooking water, and rinse beans.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 8-10 hours, or High 4-5 hours. Discard bay leaves before serving.

Bean and Herb Soup

LaVerne A. Olson

Willow Street, PA

Makes 6-8 servings
(Ideal slow cooker size: 5-6-quart)

1½ cups dry mixed beans

5 cups water

1 ham hock

1 cup chopped onions

1 cup chopped celery

1 cup chopped carrots

2-3 cups water

1 tsp. salt

¼-½ tsp. pepper

1-2 tsp. fresh basil, or ½ tsp. dried basil

1-2 tsp. fresh oregano, or ½ tsp. dried oregano

1-2 tsp. fresh thyme, or ½ tsp. dried thyme

2 cups fresh tomatoes, crushed, or 14½-oz. can crushed tomatoes

1. Combine beans, water, and ham in saucepan. Bring to boil. Turn off heat and let stand 1 hour.

2. Combine onions, celery, and carrots in 2-3 cups water in another saucepan. Cook until soft. Mash slightly.

3. Combine all ingredients in slow cooker.

4. Cover. Cook on High 2 hours, and then on Low 2 hours.

Northern Bean Soup

Patricia Howard

Albuquerque, NM

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1 lb. dry Northern beans

1 lb. ham

2 medium onions, chopped

half a green pepper, chopped

1 cup chopped celery

16-oz. can diced tomatoes

4 carrots, peeled and chopped

4-oz. can green chili peppers

1 tsp. garlic powder

1-2 qts. water

2-3 tsp. salt

1. Wash beans. Cover with water and soak overnight. Drain. Pour into slow cooker.

2. Dice ham into 1-inch pieces. Add to beans.

3. Stir in remaining ingredients.

4. Cover. Cook on High 2 hours, then on Low 10-12 hours, or until beans are tender.

Most slow cookers perform best when more than half full.

Dorothy M. Van Deest

Memphis, TN

Easy Lima Bean Soup

Barbara Tenney

Delta, PA

Makes 8-10 servings
(Ideal slow cooker size: 5-6-quart)

1 lb. bag large dry lima beans

1 large onion, chopped

6 ribs celery, chopped

3 large potatoes, cut in ½-inch cubes

2 large carrots, cut in ¼-inch rounds

2 cups ham, sausage, or kielbasa

1 Tbsp. salt

1 tsp. pepper

2 bay leaves

3 quarts water, or combination water and beef broth

1. Sort beans. Soak overnight. Drain.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 8-10 hours.

Variation:

For extra flavor, add 1 tsp. dried oregano before cooking.

Slow-Cooked Navy Beans with Ham

Julia Lapp

New Holland, PA

Makes 8-10 servings
(Ideal slow cooker size: 4-quart)

1 lb. dry navy beans (2½ cups)

5 cups water

1 garlic clove, minced

1 ham hock

1 tsp. salt

1. Soak beans in water at least 4 hours in slow cooker.

2. Add garlic and ham hock.

3. Cover. Cook on Low 7-8 hours, or High 4 hours. Add salt during last hour of cooking time.

4. Remove ham hock from cooker. Allow to cool. Cut ham from hock and stir back into bean mixture. Correct seasonings and serve in soup bowls with hot corn bread.

Variation:

For added flavor, stir 1 chopped onion, 2-3 chopped celery stalks, 2-3 sliced carrots, and 3-4 cups canned tomatoes into cooker with garlic and ham hock.

Navy Bean Soup

Joyce Bowman

Lady Lake, FL

Makes 8 servings
(Ideal slow cooker size: 4-quart)

1 lb. dry navy beans

8 cups water

1 onion, finely chopped

2 bay leaves

½ tsp. ground thyme

½ tsp. nutmeg

2 tsp. salt

½ tsp. lemon pepper

3 garlic cloves, minced

one ham hock, or 1-lb.ham pieces

1. Soak beans in water overnight. Strain out stones but reserve liquid.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 8-10 hours. Debone meat and cut into bite-sized pieces. Set ham aside.

4. Puree three-fourths of soup in blender in small batches. When finished blending, stir in meat.

Variation:

Add small chunks of cooked potatoes when stirring in ham pieces after blending.

Overnight Bean Soup

Marie Morucci

Glen Lyon, PA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1 lb. dry small white beans

6 cups water

2 cups boiling water

2 large carrots, diced

3 ribs celery, diced

2 tsp. chicken bouillon granules, or 2 chicken bouillon cubes

1 bay leaf

½ tsp. dried thyme

½ tsp. salt

¼ tsp. pepper

¼ cup chopped fresh parsley

1 envelope dry onion soup mix

crispy, crumbled bacon, optional

1. Rinse beans. Combine beans and 6 cups water in saucepan. Bring to boil. Reduce heat to low and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour or overnight.

2. Place beans and soaking water in slow cooker. Add 2 cups boiling water, carrots, celery, bouillon, bay leaf, thyme, salt, and pepper.

3. Cover. Cook on High 5-5½ hours, or on Low 10-11 hours, until beans are tender.

4. Stir in parsley and soup mix. Cover. Cook on High 10-15 minutes.

5. Remove bay leaf. Garnish individual servings with bacon.

Old-Fashioned Bean Soup

Gladys M. High

Ephrata, PA

Makes 6 servings
(Ideal slow cooker size: 4-quart)

1 lb. dry navy beans, or dry green split peas

1-lb. meaty ham bone, or 1 lb. ham pieces

1-2 tsp. salt

¼ tsp. ground pepper

½ cup chopped celery leaves

2 qts. water

1 medium onion, chopped

1 bay leaf, optional

1. Soak beans or peas overnight. Drain, discarding soaking water.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on High 8-9 hours.

4. Debone ham bone, cut meat into bite-sized pieces, and stir back into soup.

Caribbean-Style Black Bean Soup

Sheryl Shenk

Harrisonburg, VA

Makes 8-10 servings
(Ideal slow cooker size: 4-quart)

1 lb. dried black beans, washed and stones removed

3 onions, chopped

1 green pepper, chopped

4 cloves garlic, minced

1 ham hock, or ¾ cup cubed ham

1 Tbsp. oil

1 Tbsp. ground cumin

2 tsp. dried oregano

1 tsp. dried thyme

1 Tbsp. salt

½ tsp. pepper

3 cups water

2 Tbsp. vinegar

sour cream

fresh chopped cilantro

1. Soak beans overnight in 4 quarts water. Drain.

2. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water. Stir well.

3. Cover. Cook on Low 8-10 hours, or on High 4-5 hours.

4. For a thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with potato masher. Return to cooker. If you like a soup-ier soup, leave as is.

5. Add vinegar and stir well. Debone ham, cut into bite-sized pieces, and return to soup.

6. Serve in soup bowls with a dollop of sour cream in the middle of each individual serving, topped with fresh cilantro.

Vegetable Bean Soup

Kathi Rogge

Alexandria, IN

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

6 cups cooked beans: navy, pinto, Great Northern, etc.

1 meaty ham bone

1 cup cooked ham, diced

¼ tsp. garlic powder

1 small bay leaf

1 cup cubed potatoes

1 cup chopped onions

1 cup chopped celery

1 cup chopped carrots

water

1. Combine all ingredients except water in 3½-quart slow cooker. Add water to about 1 inch from top.

2. Cover. Cook on Low 5-8 hours.

3. Remove bay leaf before serving.

Slow-Cooker Black Bean Chili

Mary Seielstad

Sparks, NV

Makes 8 servings
(Ideal slow cooker size: 4-quart)

1 lb. pork tenderloin, cut into 1-inch chunks

16-oz. jar thick chunky salsa

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

½ cup chicken broth

1 medium red bell pepper, chopped

1 medium onion, chopped

1 tsp. ground cumin

2-3 tsp. chili powder

1-1½ tsp. dried oregano

¼ cup sour cream

1. Combine all ingredients except sour cream in slow cooker.

2. Cover. Cook on Low 6-8 hours, or until pork is tender.

3. Garnish individual servings with sour cream.

Katelyn’s Black Bean Soup

Katelyn Bailey

Mechanicsburg, PA

Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

⅓ cup chopped onions

1 garlic clove, minced

1-2 Tbsp. oil

2 15½-oz. cans black beans, undrained

1 cup water

1 chicken bouillon cube

½ cup diced, cooked, smoked ham

½ cup diced carrots

1 dash, or more, cayenne pepper

1-2 drops, or more, Tabasco sauce

sour cream

1. Saute onion and garlic in oil in saucepan.

2. Puree or mash contents of one can of black beans. Add to sauteed ingredients.

3. Combine all ingredients except sour cream in slow cooker.

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

5. Add dollop of sour cream to each individual bowl before serving.

Baked Bean Soup

Maryann Markano

Wilmington, DE

Makes 5-6 servings
(Ideal slow cooker size: 4-quart)

1-lb. 12-oz. can baked beans

6 slices browned bacon, chopped

2 Tbsp. bacon drippings

2 Tbsp. finely chopped onions

14½-oz. can stewed tomatoes

1 Tbsp. brown sugar

1 Tbsp. vinegar

1 tsp. seasoning salt

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 4-6 hours.

Mjeodrah or Esau’s Lentil Soup

Dianna Milhizer

Springfield, VA

Makes 8 servings
(Ideal slow cooker size: 4-quart)

1 cup chopped carrots

1 cup diced celery

2 cups chopped onions

1 Tbsp. olive oil, or butter

2 cups brown rice

1 Tbsp. olive oil, or butter

6 cups water

1 lb. lentils, washed and drained

garden salad

vinaigrette

1. Saute carrots, celery, and onions in 1 Tbsp. oil in skillet. When soft and translucent place in slow cooker.

2. Brown rice in 1 Tbsp. oil until dry. Add to slow cooker.

3. Stir in water and lentils.

4. Cover. Cook on High 6-8 hours.

5. When thoroughly cooked, serve 1 cup each in individual soup bowls. Cover each with a serving of fresh garden salad (lettuce, spinach leaves, chopped tomatoes, minced onions, chopped bell peppers, sliced olives, sliced radishes). Pour favorite vinaigrette over all.

French Onion Soup

Jenny R. Unternahrer

Wayland, IA

Janice Yoskovich

Carmichaels, PA

Makes 10 servings
(Ideal slow cooker size: 4-quart)

8-10 large onions, sliced

½ cup butter or margarine

6 10½-oz. cans condensed beef broth

1½ tsp. Worcestershire sauce

3 bay leaves

10 slices French bread, toasted

grated Parmesan and/or shredded mozzarella cheese

1. Saute onions in butter until crisp-tender. Transfer to slow cooker.

2. Add broth, Worcester-shire sauce, and bay leaves.

3. Cover. Cook on Low 5-7 hours, or until onions are tender. Discard bay leaves.

4. Ladle into bowls. Top each with a slice of bread and some cheese.

Note:

For a more intense beef flavor, add one beef bouillon cube, or use home-cooked beef broth instead of canned broth.

Potato Soup

Jeanne Hertzog, Bethlehem, PA

Marcia S. Myer, Manheim, PA

Rhonda Lee Schmidt

Scranton, PA

Mitzi McGlynchey

Downingtown, PA

Vera Schmucker, Goshen, IN

Kaye Schnell, Falmouth, MA

Elizabeth Yoder

Millersburg, OH

Makes 8-10 servings
(Ideal slow cooker size: 4-quart)

6 potatoes, peeled and cubed

2 leeks, chopped

2 onions, chopped

1 rib celery, sliced

4 chicken bouillon cubes

1 Tbsp. dried parsley flakes

5 cups water

1 Tbsp. salt

pepper to taste

⅓ cup butter

13-oz. can evaporated milk

chopped chives

1. Combine all ingredients except milk and chives in slow cooker.

2. Cover. Cook on Low 10-12 hours, or High 3-4 hours. Stir in milk during last hour.

3. If desired, mash potatoes before serving.

4. Garnish with chives.

Variations:

1. Add one carrot, sliced, to vegetables before cooking.

2. Instead of water and bouillon cubes, use 4-5 cups chicken stock.

No-Fuss Potato Soup

Lucille Amos

Greensboro, NC

Lavina Hochstedler

Grand Blanc, MI

Betty Moore, Plano, IL

Makes 8-10 servings
(Ideal slow cooker size: 5-6-quart)

6 cups diced, peeled potatoes

5 cups water

2 cups diced onions

½ cup diced celery

½ cup chopped carrots

¼ cup margarine, or butter

4 tsp. chicken bouillon granules

2 tsp. salt

¼ tsp. pepper

12-oz. can evaporated milk

3 Tbsp. chopped fresh parsley

8 oz. cheddar, or Colby, cheese, shredded

1. Combine all ingredients except milk, parsley, and cheese in slow cooker.

2. Cover. Cook on High 7-8 hours, or until vegetables are tender.

3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.

Variations:

1. For added flavor, stir in 3 slices bacon, browned until crisp, and crumbled.

2. Top individual servings with chopped chives.

Baked Potato Soup

Kristina Shull

Timberville, VA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

4 large baked potatoes

⅔ cup butter

⅔ cup flour

6 cups milk, whole or 2%

¾ tsp. salt

½ tsp. pepper

4 green onions, chopped

12 slices bacon, fried and crumbled

2 cups shredded cheddar cheese

1 cup (8 oz.) sour cream

1. Cut potatoes in half. Scoop out pulp and put in small bowl.

2. Melt butter in large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly.

3. Stir in potato pulp, salt, pepper, and three-quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream.

4. Transfer to slow cooker set on Low. Top with remaining onions, bacon, and cheese. Take to a potluck, or serve on a buffet table, straight from the cooker.

Variation:

Add several slices of Velveeta cheese to make soup extra cheesy and creamy.

Sandy’s Potato Soup

Sandra D. Thony

Jenks, OK

Makes 8-10 servings
(Ideal slow cooker size: 5-quart)

8 large potatoes, cubed

2 medium onions, chopped

3 Tbsp. butter, or margarine

½-1 lb. bacon, cooked crisp, drained, and crumbled

3 chicken bouillon cubes

2 Tbsp. dried parsley

6 cups water

2 cups milk

½ cup flour

¼ cup water

1 tsp. salt

¼-½ tsp. pepper

1. Combine all ingredients except flour, ¼ cup water, salt, and pepper in large slow cooker.

2. Cover. Cook on High 6 hours, and then on Low 3 hours.

3. Make paste out of flour and water. Stir into soup one hour before serving. Season with salt and pepper.

Variations:

1. Make Cheesy Potato Soup by adding ¼ lb. cubed Velveeta, or your choice of cheese, during last hour of cooking.

2. For added richness, use 1 cup whole milk and 1 cup evaporated milk.

German Potato Soup

Lee Ann Hazlett

Freeport, IL

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1 onion, chopped

1 leek, trimmed and diced

2 carrots, diced

1 cup chopped cabbage

¼ cup chopped fresh parsley

4 cups beef broth

1 lb. potatoes, diced

1 bay leaf

1-2 tsp. black pepper

1 tsp. salt, optional

½ tsp. caraway seeds, optional

¼ tsp. nutmeg

1 lb. bacon, cooked and crumbled

½ cup sour cream

1. Combine all ingredients except bacon and sour cream.

2. Cover. Cook on Low 8-10 hours, or High 4-5 hours.

3. Remove bay leaf. Use a slotted spoon to remove potatoes. Mash potatoes and mix with sour cream. Return to slow cooker. Stir in. Add bacon and mix together thoroughly.

Potato Comfort Soup

Charlotte Bull

Cassville, MO

Makes 8 servings
(Ideal slow cooker size: 5-6-quart)

6 cups cubed, peeled potatoes

2 cups chopped onions

½ cup chopped celery

1 cup chopped carrots

5 cups water

¼ cup butter, or margarine

1-2 tsp. salt, optional

¼-½ tsp. pepper

2 cups milk

2 eggs

flour

1-2 Tbsp. dried parsley

butter, or margarine

1. Combine vegetables, water, ¼ cup butter or margarine, salt, and pepper in slow cooker.

2. Cover. Cook on High 7-8 hours, or until vegetables are tender.

3. Add milk. Stir in.

4. Make “drop noodles” by beating eggs in a small bowl. Add enough flour to make a very soft, almost runny, batter. Dribble spoonfuls into hot soup in cooker. (You may find it easiest to use two spoons to do this: one spoon to dip up the “noodles”; the other to push them into the cooker. “Noodles” should not be big clumps, yet they need to be big enough to hold together.)

5. Cover. Cook on Low one more hour.

6. When ready to serve, add parsley and a block of butter or margarine to each individual bowl.

Milk products such as cream, milk, and sour cream can curdle and separate when cooked for a long period. Add them during the last 10 minutes if cooking on High, or during the last 20-30 minutes if cooking on Low.

Mrs. J. E. Barthold

Bethlehem, PA

Marilyn Yoder

Archbold, OH

Black-Eye Pea and Vegetable Chili

Julie Weaver

Reinholds, PA

Makes 4-6 servings
(Ideal slow cooker size: 4-quart)

1 cup finely chopped onions

1 cup finely chopped carrots

1 cup finely chopped red or green pepper, or mixture of two

1 garlic clove, minced

4 tsp. chili powder

1 tsp. ground cumin

2 Tbsp. chopped cilantro

14½-oz. can diced tomatoes

3 cups cooked black-eyed beans, or 2 15-oz. cans black-eyed beans, drained

4-oz. can chopped green chilies

¾ cup orange juice

¾ cup water, or broth

1 Tbsp. cornstarch

2 Tbsp. water

½ cup shredded cheddar cheese

2 Tbsp. chopped cilantro

1. Combine all ingredients except cornstarch, 2 Tbsp. water, cheese, and cilantro.

2. Cover. Cook on Low 6-8 hours, or High 4 hours.

3. Dissolve cornstarch in water. Stir into soup mixture 30 minutes before serving.

4. Garnish individual servings with cheese and cilantro.

Veggie Chili

Wanda Roth

Napoleon, OH

Makes 6 servings
(Ideal slow cooker size: 4-quart)

2 qts. whole or diced tomatoes, undrained

6-oz. can tomato paste

½ cup chopped onions

½ cup chopped celery

½ cup chopped green peppers

2 garlic cloves, minced

1 tsp. salt

1½ tsp. ground cumin

1 tsp. dried oregano

¼ tsp. cayenne pepper

3 Tbsp. brown sugar

15-oz. can garbanzo beans

1. Combine all ingredients except beans in slow cooker.

2. Cook on Low 6-8 hours, or High 3-4 hours. Add beans one hour before serving.

Variation:

If you prefer a less tomatoey taste, substitute 2 vegetable bouillon cubes and 1 cup water for tomato paste.

Beans and Tomato Chili

Becky Harder

Monument, CO

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

15-oz. can black beans, undrained

15-oz. can pinto beans, undrained

16-oz. can kidney beans, undrained

15-oz. can garbanzo beans, undrained

2 14½-oz. cans stewed tomatoes and juice

1 pkg. prepared chili seasoning

1. Pour beans, including their liquid, into slow cooker.

2. Stir in tomatoes and chili seasoning.

3. Cover. Cook on Low 4-8 hours.

4. Serve with crackers, and topped with grated cheddar cheese, sliced green onions, and sour cream, if desired.

Variation:

Add additional cans of white beans or 1 tsp. dried onion.

VEGETARIAN SOUPS

Vegetarian Chili

Connie Johnson

Loudon, NH

Makes 6 servings
(Ideal slow cooker size: 4-quart)

3 garlic cloves, minced

2 onions, chopped

1 cup textured vegetable protein (T.V.P.)

1-lb. can beans of your choice, drained

1 green bell pepper, chopped

1 jalapeno pepper, seeds removed, chopped

28-oz. can diced Italian tomatoes

1 bay leaf

1 Tbsp. dried oregano

½-1 tsp. salt

¼ tsp. pepper

1. Combine all ingredients in slow cooker.

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

Hearty Black Bean Soup

Della Yoder

Kalona, IA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

3 medium carrots, halved and thinly sliced

2 celery ribs, thinly sliced

1 medium onion, chopped

4 cloves garlic, minced

20-oz. can black beans, drained and rinsed

2 14½-oz. cans chicken broth

15-oz. can crushed tomatoes

1½ tsp. dried basil

½ tsp. dried oregano

½ tsp. ground cumin

½ tsp. chili powder

½ tsp. hot pepper sauce

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 9-10 hours.

Note:

May be served over cooked rice.

Variation:

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

Black Bean and Corn Soup

Joy Sutter

Iowa City, IA

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

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

14½-oz. can Mexican stewed tomatoes, undrained

14½-oz. can diced tomatoes, undrained

11-oz. can whole kernel corn, drained

4 green onions, sliced

2-3 Tbsp. chili powder

1 tsp. ground cumin

½ tsp. dried minced garlic

1. Combine all ingredients in slow cooker.

2. Cover. Cook on High 5-6 hours.

Variations:

1. Use 2 cloves fresh garlic, minced, instead of dried garlic.

2. Add 1 large rib celery, sliced thinly, and 1 small green pepper, chopped.

Tuscan Garlicky Bean Soup

Sara Harter Fredette

Williamsburg, MA

Makes 8-10 servings
(Ideal slow cooker size: 4-quart)

1 lb. dry Great Northern, or other dry white, beans

1 qt. water

1 qt. beef broth

3 Tbsp. olive oil

2 garlic cloves, minced

4 Tbsp. chopped parsley

olive oil

2 tsp. salt

½ tsp. pepper

1. Place beans in large soup pot. Cover with water and bring to boil. Cook 2 minutes. Remove from heat. Cover pot and allow to stand for 1 hour. Drain, discarding water.

2. Combine beans, 1 quart fresh water, and beef broth in slow cooker.

3. Saute garlic and parsley in olive oil in skillet. Stir into slow cooker. Add salt and pepper.

4. Cover. Cook on Low 8-10 hours, or until beans are tender.

Bean Soup

Joyce Cox

Port Angeles, WA

Makes 10-12 servings
(Ideal slow cooker size: 4-quart)

1 cup dry Great Northern beans

1 cup dry red beans, or pinto beans

4 cups water

28-oz. can diced tomatoes

1 medium onion, chopped

2 Tbsp. vegetable bouillon granules, or 4 bouillon cubes

2 garlic cloves, minced

2 tsp. Italian seasoning, crushed

9-oz. pkg. frozen green beans, thawed

1. Soak and rinse dried beans.

2. Combine all ingredients except green beans in slow cooker.

3. Cover. Cook on High 5½-6½ hours, or on Low 11-13 hours.

4. Stir green beans into soup during last 2 hours.

Veggie Stew

Ernestine Schrepfer

Trenton, MO

Makes 10-15 servings
(Ideal slow cooker size: 5-6-quart)

5-6 potatoes, cubed

3 carrots, cubed

1 onion, chopped

½ cup chopped celery

2 cups canned diced or stewed tomatoes

3 chicken bouillon cubes dissolved in 3 cups water

1½ tsp. dried thyme

½ tsp. dried parsley

½ cup brown rice, uncooked

1 lb. frozen green beans

1 lb. frozen corn

15-oz. can butter beans

46-oz. can V-8 juice

1. Combine potatoes, carrots, onion, celery, tomatoes, chicken stock, thyme, parsley, and rice in 5-quart cooker, or two medium-sized cookers.

2. Cover. Cook on High 2 hours. Puree one cup of mixture and add back to slow cooker to thicken the soup.

3. Stir in beans, corn, butter beans, and juice.

4. Cover. Cook on High 1 more hour, then reduce to Low and cook 6-8 more hours.

Southwestern Soup

Evelyn L. Ward

Greeley, CO

Makes 4 servings
(Ideal slow cooker size: 4-quart)

2 14-oz. cans beef broth

½ cup sliced carrots

½ cup diced onions

1 cup diced potatoes

1 garlic clove, minced

8-oz. can, or 1 cup home-canned, crushed tomatoes

1 Tbsp. Worcestershire sauce

salsa to taste

garnishes:

grated cheese

diced avocados

diced green peppers

diced cucumbers

2¼-oz. can sliced ripe olives

6-oz. fresh mushrooms, sliced and sautéed in butter

6-oz. can cooked and peeled tiny shrimp

1 cup diced cooked ham

1 cup green onion, sliced

3 hard-cooked eggs, chopped

1 cup diced tomatoes

sour cream

1. Combine broth, carrots, onions, potatoes, garlic, tomatoes, and Worcestershire sauce in slow cooker. Cook on Low 6-8 hours.

2. Before serving, stir in salsa, sampling as you go to get the right balance of flavors.

3. Serve the soup in bowls, allowing guests to add garnishes of their choice.

Heart Happy Tomato Soup

Anne Townsend

Albuquerque, NM

Makes 6 servings
(Ideal slow cooker size: 4-quart)

46-oz. can tomato juice

8-oz. can tomato sauce

½ cup water

1 Tbsp. bouillon granules

1 sprig celery leaves, chopped

half an onion, thinly sliced

½ tsp. dried basil

2 Tbsp. sugar

1 bay leaf

½ tsp. whole cloves

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

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

Note:

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

Vegetarian Minestrone Soup

Connie Johnson

Loudon, NH

Makes 6 servings
(Ideal slow cooker size: 4-quart)

6 cups vegetable broth

2 carrots, chopped

2 large onions, chopped

3 ribs celery, chopped

2 garlic cloves, minced

1 small zucchini, cubed

1 handful fresh kale, chopped

½ cup dry barley

1 can chickpeas, or white kidney beans, drained

1 Tbsp. parsley

½ tsp. dried thyme

1 tsp. dried oregano

28-oz.can crushed Italian tomatoes

1 tsp. salt

¼ tsp. pepper

grated cheese

1. Combine all ingredients except cheese in slow cooker.

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

3. Sprinkle individual servings with grated cheese.

Joyce’s Minestrone

Joyce Shackelford

Green Bay, WI

Makes 6 servings
(Ideal slow cooker size: 4-5-quart)

3½ cups beef broth

28-oz. can crushed tomatoes

2 medium carrots, thinly sliced

½ cup chopped onion

½ cup chopped celery

2 medium potatoes, thinly sliced

1-2 garlic cloves, minced

16-oz. can red kidney beans, drained

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

2 Tbsp. parsley flakes

2-3 tsp. dried basil

1-2 tsp. dried oregano

1 bay leaf

1. Combine all ingredients in slow cooker.

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

3. Remove bay leaf. Serve.

Grace’s Minestrone Soup

Grace Ketcham

Marietta, GA

Makes 8 servings
(Ideal slow cooker size: 4-5-quart)

¾ cup dry elbow macaroni

2 qts. chicken stock

2 large onions, diced

2 carrots, sliced

half a head of cabbage, shredded

½ cup celery, diced

1-lb. can tomatoes

½ tsp. salt

½ tsp. dried oregano

1 Tbsp. minced parsley

¼ cup each frozen corn, peas, and lima beans

¼ tsp. pepper

grated Parmesan, or Romano, cheese

1. Cook macaroni according to package directions. Set aside.

2. Combine all ingredients except macaroni and cheese in large slow cooker.

3. Cover. Cook on Low 8 hours. Add macaroni during last 30 minutes of cooking time.

4. Garnish individual servings with cheese.

Cabbage Soup

Margaret Jarrett

Anderson, IN

Makes 8 servings
(Ideal slow cooker size: 4-quart)

half a head of cabbage, sliced thin

2 ribs celery, sliced thin

2-3 carrots, sliced thin

1 onion, chopped

2 chicken bouillon cubes

2 garlic cloves, minced

1 qt. tomato juice

1 tsp. salt

¼ tsp. pepper

water

1. Combine all ingredients except water in slow cooker. Add water to within 3 inches of top of slow cooker.

2. Cover. Cook on High 3½-4 hours, or until vegetables are tender.

Salsa Soup

Sue Hamilton

Minooka, IL

Makes 6 servings
(Ideal slow cooker size: 4-quart)

3 cups (26 oz.) corn-black bean mild salsa

6 cups beef broth

¼ cup white long grain rice, uncooked

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 4-6 hours, or until rice is tender.

Winter Squash and White Bean Stew

Mary E. Herr

Three Rivers, MI

Makes 6 servings
(Ideal slow cooker size: 4-quart)

1 cup chopped onions

1 Tbsp. olive oil

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. cinnamon

1 garlic clove, minced

3 cups peeled, butternut squash, cut into ¾-inch cubes

1½ cups chicken broth

19-oz. can cannellini beans, drained

14½-oz. can diced tomatoes, undrained

1 Tbsp. chopped fresh cilantro

1. Combine all ingredients in slow cooker.

2. Cover. Cook on High 1 hour. Reduce heat to Low and heat 2-3 hours.

Variations:

1. Beans can be pureed in blender and added during the last hour.

2. Eight ounces dried beans can be soaked overnight, cooked until soft, and used in place of canned beans.

Corn Chowder

Charlotte Fry

St. Charles, MO

Jeanette Oberholtzer

Manheim, PA

Makes 4 servings
(Ideal slow cooker size: 3-4-quart)

6 slices bacon, diced

½ cup chopped onions

2 cups diced peeled potatoes

2 10-oz. pkgs. frozen corn

16-oz. can cream-style corn

1 Tbsp. sugar

1 tsp. Worcestershire sauce

1 tsp. seasoned salt

¼ tsp. pepper

1 cup water

1. In skillet, brown bacon until crisp. Remove bacon, reserving drippings.

2. Add onions and potatoes to skillet and saute for 5 minutes. Drain.

3. Combine all ingredients in slow cooker. Mix well.

4. Cover. Cook on Low 6-7 hours.

Variations:

1. To make Clam Corn Chowder, drain and add 2 cans minced clams during last hour of cooking.

2. Substitute 1 quart home-frozen corn for the store-bought frozen and canned corn.

Cheese and Corn Chowder

Loretta Krahn

Mt. Lake, MN

Makes 8 servings
(Ideal slow cooker size: 4-quart)

¾ cup water

½ cup chopped onions

1½ cups sliced carrots

1½ cups chopped celery

1 tsp. salt

½ tsp. pepper

15¼-oz. can whole kernel corn, drained

15-oz. can cream-style corn

3 cups milk

1½ cup grated cheddar cheese

1. Combine water, onions, carrots, celery, salt, and pepper in slow cooker.

2. Cover. Cook on High 4-6 hours.

3. Add corn, milk, and cheese. Heat on High 1 hour, and then turn to Low until you are ready to eat.

Cream of Broccoli Soup

Barb Yoder

Angola, IN

Makes 6-8 servings
(Ideal slow cooker size: 4-quart)

1 small onion, chopped

oil

20-oz. pkg. frozen broccoli

2 10¾-oz. cans cream of celery soup

10¾-oz. can cream of mushroom soup

1 cup grated American cheese

2 soup cans milk

1. Saute onion in oil in skillet until soft.

2. Combine all ingredients in slow cooker.

3. Cover. Cook on Low 3-4 hours.

Broccoli-Cheese Soup

Darla Sathre

Baxter, MN

Makes 8 servings
(Ideal slow cooker size: 4-quart)

2 16-oz. pkgs. frozen chopped broccoli

2 10¾-oz. cans cheddar cheese soup

2 12-oz. cans evaporated milk

¼ cup finely chopped onions

½ tsp. seasoned salt

¼ tsp. pepper

sunflower seeds, optional

crumbled bacon, optional

1. Combine all ingredients except sunflower seeds and bacon in slow cooker.

2. Cover. Cook on Low 8-10 hours.

3. Garnish with sunflower seeds and bacon.

Broccoli-Cheese with Noodles Soup

Carol Sherwood

Batavia, NY

Makes 8 servings
(Ideal slow cooker size: 4-quart)

2 cups cooked noodles

10-oz. pkg. frozen chopped broccoli, thawed

3 Tbsp. chopped onions

2 Tbsp. butter

1 Tbsp. flour

2 cups cubed processed cheese

½ tsp. salt

5½ cups milk

1. Cook noodles just until soft in saucepan while combining rest of ingredients in slow cooker. Mix well.

2. Drain cooked noodles and stir into slow cooker.

3. Cover. Cook on Low 4 hours.

Double Cheese Cauliflower Soup

Zona Mae Bontrager

Kokomo, IN

Makes 6 servings
(Ideal slow cooker size: 3-4-quart)

4 cups (1 small head) cauliflower pieces

2 cups water

8-oz. pkg. cream cheese, cubed

5 oz. American cheese spread

¼ lb. dried beef, torn into strips or shredded

½ cup potato flakes or buds

1. Combine cauliflower and water in saucepan. Bring to boil. Set aside.

2. Heat slow cooker on Low. Add cream cheese and cheese spread. Pour in cauliflower and water. Stir to be sure the cheese is dissolved and mixed through the cauliflower.

3. Add dried beef and potato flakes. Mix well.

4. Cover. Cook on Low 2-3 hours.