Easy Slow Cooker Cookbook (5 page)

sOUps

southern soup

1½ cups dried black-eyed peas

360 ml

2 - 3 cups cooked, cubed ham

480 ml

1 (15 ounce) can whole kernel corn

425 g

1 (10 ounce) package frozen cut okra, thawed

280 g

1 onion, chopped

1 large potato, cut into small cubes

2 teaspoons Cajun seasoning

10 ml

1 (14 ounce) can chicken broth

396 g

2 (15 ounce) cans Mexican stewed tomatoes

2 (425 g)

• Rinse peas and drain. In large saucepan, combine peas and 5 cups (1.3 L) water.

• Bring to a boil, reduce heat, simmer about

10 minutes and drain.

• In 5 or 6-quart (5 L) slow cooker, combine peas, ham, corn, okra, onion, potato, seasoning, broth and

2 cups (480 ml) water.

• Cover and cook on LOW for 6 to 8 hours.

• Add stewed tomatoes and continue cooking for

additional 1 hour. Serves 6 to 8.

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sOUps

saucy Cabbage soup

1 pound lean ground beef

.5 kg

1 small head cabbage, chopped

2 (15 ounce) cans jalapeno pinto beans with liquid 2 (425 g)
1 (15 ounce) can tomato sauce

425 g

1 (15 ounce) can Mexican stewed tomatoes

425 g

1 (14 ounce) can beef broth

396 g

2 teaspoons ground cumin

10 ml

• In skillet brown ground beef, drain and place in 5 to 6-quart (5 L) slow cooker.

• Add cabbage, beans, tomato sauce, tomatoes, broth,

cumin and 1 cup (240 ml) water and mix well.

• Cover and cook on LOW for 5 to 6 hours or until

cabbage is tender. Serves 4 to 6.

soup with a zip

2 (15 ounce) cans Mexican stewed tomatoes

2 (425 g)

2 (14 ounce) cans chicken broth

2 (396 g)

2 (10 ounce) cans chicken noodle soup

2 (280 g)

1 (15 ounce) can shoe-peg corn, drained

425 g

1 (15 ounce) can cut green beans, drained

425 g

shredded pepper-Jack cheese

• Place all ingredients except cheese in 4 to 5-quart (4 L) slow cooker and mix well.

• Cover and cook on LOW for 2 to 3 hours. When ready to serve, sprinkle shredded cheese over each bowl of

soup. Serves 4 to 6.

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sOUps

potato and leek soup

1 (1 ounce) packet white sauce mix

28 g

1 (28 ounce) package frozen hashbrown potatoes

with onions and peppers

794 g

3 medium leeks, sliced

3 cups cooked, cubed ham

710 ml

1 (12 ounce) can evaporated milk

340 g

1 (8 ounce) carton sour cream

227 g

• In 4 to 5-quart (4 L) slow cooker, pour 3 cups

(710 ml) water and stir white sauce until smooth.

• Add hashbrown potatoes, leeks, ham and evaporated

milk.

• Cover and cook on LOW for 7 to 9 hours or on HIGH

for 3 hours 30 minutes to 4 hours 30 minutes.

• When ready to serve, turn heat to HIGH. Take out

about 2 cups (480 ml) hot soup and pour into separate

bowl. Stir in sour cream and return to cooker.

• Cover and continue cooking for 15 minutes or until

mixture is thoroughly hot. Serves 6 to 8.

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sOUps

pork and Hominy soup

2 pounds pork shoulder

1 kg

1 onion, chopped

2 ribs celery, sliced

2 (15 ounce) cans yellow hominy with liquid

2 (425 g)

2 (15 ounce) cans stewed tomatoes

2 (425 g)

2 (14 ounce) cans chicken broth

2 (396 g)

1½ teaspoons ground cumin

7 ml

• Cut pork into ½-inch (1.2 cm) cubes.

• Sprinkle pork cubes with a little salt and pepper and brown in skillet.

• Place in 5 to 6-quart (5 L) slow cooker.

• Combine onion, celery, hominy, stewed tomatoes, cumin and 1 cup (240 ml) water.

• Pour over pork cubes.

• Cover and cook on HIGH for 6 to 7 hours.

• Serve with warmed, buttered tortillas and top each bowl of soup with some shredded cheese and chopped green

onions. Serves 6 to 8.

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sOUps

pizza soup

3 (10 ounce) cans tomato-bisque soup

3 (280 g)

1 (10 ounce) can French onion soup

280 g

2 teaspoons Italian seasoning

10 ml

¾ cup tiny pasta shells

180 ml

1½ cups shredded mozzarella cheese

360 ml

• In 4 to 6-quart (4 L) slow cooker, place 4 cans soup, Italian seasoning and 1½ soup cans water. Turn heat

setting to HIGH and cook 1 hour or until mixture is

hot.

• Add pasta shells or ditali and cook for 1½ to 2 hours or until pasta is cooked. Stir several times to keep pasta from sticking to bottom of slow cooker.

• Turn heat off, add mozzarella cheese and stir until cheese melts. Serves 6 to 8.

TIP: For a special way to serve this soup, sprinkle some french
fried onions over top of each serving.

pinto Bean-Vegetable soup

4 (15 ounce) cans seasoned pinto beans with liquid 4 (425 g)
1 (10 ounce) package frozen seasoning Blend

chopped onions and peppers

280 g

2 cups chopped celery

480 ml

2 (14 ounce) cans chicken broth

2 (396 g)

1 teaspoon Cajun seasoning

5 ml

¹⁄8 teaspoon cayenne pepper

.5 ml

• Place all ingredients plus 1 cup (240 ml) water in

5-quart (5 L) slow cooker and stir well.

• Cover and cook on LOW 5 to 6 hours. Serves 6 to 8.

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sOUps

pasta-Veggie soup

2 yellow squash, peeled, chopped

2 zucchini, sliced

1 (10 ounce) package frozen whole kernel corn,

thawed

280 g

1 sweet red bell pepper, chopped

1 (15 ounce) can stewed tomatoes

425 g

1 teaspoon Italian seasoning

5 ml

2 teaspoons dried oregano

10 ml

2 (14 ounce) cans beef broth

2 (396 g)

¾ cup small shell pasta

180 ml

• In 6-quart (6 L) slow cooker, combine squash, zucchini, corn, bell pepper, tomatoes, seasonings, beef broth and 2

cups (480 ml) water.

• Cover and cook on LOW for 6 to 7 hours.

• Add pasta shells and cook and additional 30 to

45 minutes or until pasta is tender.

• Garnish with a sprinkle of shredded mozzarella cheese on each bowl of soup. Serves 4 to 5.

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sOUps

Navy Bean soup

8 slices thick-cut bacon, divided

1 carrot

3 (15 ounce) cans navy beans with liquid

3 (425 g)

3 ribs celery, chopped

1 onion, chopped

2 (15 ounce) cans chicken broth

2 (425 g)

1 teaspoon Italian herb seasoning

5 ml

1 (10 ounce) can cream of chicken soup

280 g

• Cook bacon in skillet, drain and crumble.

(Reserve 2 crumbled slices for garnish.)

• Cut carrot in half lengthwise and slice.

• In 5 to 6-quart (5 L) slow cooker, combine most of

crumbled bacon, carrot, beans, celery, onion, broth,

seasoning, 1 cup (240 ml) water and stir to mix.

• Cover and cook on LOW for 5 to 6 hours.

• Ladle 2 cups (480 ml) soup mixture into food processor or blender and process until smooth.

• Return to cooker, add cream of chicken soup and stir to mix.

• Turn heat to HIGH and cook additional 10 to

15 minutes. Serves 6 to 8.

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