Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
sOUps
Meatball soup
1 (32 ounce) package frozen meatballs
1 kg
2 (15 ounce) cans stewed tomatoes
2 (425 g)
3 large potatoes, peeled, diced
4 carrots, peeled, sliced
2 medium onions, chopped
2 (14 ounce) cans beef broth
2 (396 g)
2 tablespoons cornstarch
30 ml
• In sprayed 6-quart (6 L) slow cooker combine meatballs, tomatoes, potatoes, carrots, onions, beef broth, a little salt and pepper and 1 cup (240 ml) water.
• Cover and cook on LOW for 5 to 6 hours.
• Turn heat to HIGH and combine cornstarch with ¼ cup (60 ml) water. Pour into cooker and cook additional 10
or 15 minutes or until slightly thick. Serves 4 to 6.
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sOUps
Italian Bean soup
2 (15 ounce) cans great northern beans with liquid 2 (425 g)
2 (15 ounce) cans pinto beans with liquid
2 (425 g)
1 large onion, chopped
1 tablespoon instant beef bouillon granules
15 ml
1 tablespoon minced garlic
15 ml
2 teaspoons Italian seasoning
10 ml
2 (15 ounce) cans Italian stewed tomatoes
2 (425 g)
1 (15 ounce) can cut green beans, drained
425 g
• In large slow cooker, combine both cans of beans, onion, beef bouillon, garlic, Italian seasoning and
2 cups (240 ml) water.
• Cover and cook on LOW for 6 to 8 hours.
• Turn heat to HIGH, add stewed tomatoes and green
beans and stir well.
• Continue cooking for additional 30 minutes or until green beans are tender. Serves 6 to 8.
TIP: Serve with crispy Italian toast.
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sOUps
Hamburger soup
2 pounds lean ground beef
1 kg
2 (15 ounce) cans chili without beans
2 (425 g)
1 (16 ounce) package frozen mixed vegetables,
thawed
.5 kg
3 (14 ounce) cans beef broth
3 (396 g)
2 (15 ounce) cans stewed tomatoes
2 (425 g)
1 teaspoon seasoned salt
5 ml
• In skillet, brown ground beef until no longer pink.
• Place in 6-quart (6 L) slow cooker.
• Add chili, vegetables, broth, tomatoes, 1 cup (240 ml) water and seasoned salt and stir well.
• Cover and cook on LOW for 6 to 7 hours.
Serves 6 to 8.
40
sOUps
Ham, Bean and pasta soup
1 onion, finely chopped
2 ribs celery, chopped
2 teaspoons minced garlic
10 ml
2 (14 ounce) cans chicken broth
2 (396 g)
2 (15 ounce) cans pork and beans with liquid
2 (425 g)
3 cups cooked, cubed ham
710 ml
¹⁄3 cup pasta shells
80 ml
• In 5 or 6-quart (5 L) slow cooker combine onion, celery, garlic, chicken broth, beans, ham and 1 cup (240 ml)
water.
• Cover and cook on LOW for 4 to 5 hours.
• Turn cooker to HIGH heat, add pasta and cook
additional 35 to 45 minutes or until pasta is tender.
• Garnish each serving with cooked, crisp and crumbled bacon. Serves 6 to 8.
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sOUps
French Onion soup
5 - 6 sweet onions, thinly sliced
1 clove garlic, minced
2 tablespoons butter
30 ml
2 (14 ounce) cans beef broth
2 (425 g)
2 teaspoons Worcestershire sauce
10 ml
6 - 8 (1 inch) slices French bread
6 - 8
(2.5 cm)
8 slices swiss cheese
• In large skillet, cook onions on low heat (DO NOT
BROWN) in hot butter for about 20 minutes and stir
several times.
• Transfer onion mixture to 4 to 5-quart (4 L) slow
cooker. Add beef broth, Worcestershire and 1 cup
(240 ml) water.
• Cover and cook on LOW for 5 to 8 hours or on HIGH
for 2 hours 30 minutes to 4 hours.
• Before serving soup, toast bread slices with cheese slice on top. Broil for 3 to 4 minutes or until cheese is light brown and bubbly.
• Ladle soup into bowls and top with toast.
Serves 6 to 8.
42
sOUps
Tortellini soup
1 (1 ounce) packet white sauce mix
28 g
3 boneless, skinless chicken breast halves
1 (14 ounce) can chicken broth
396 g
1 teaspoon minced garlic
5 ml
½ teaspoon dried basil
2 ml
½ teaspoon oregano
2 ml
½ teaspoon cayenne pepper
2 ml
1 (8 ounce) package cheese tortellini
227 g
1½ cups half-and-half cream
360 ml
6 cups fresh baby spinach
1.5 l
• Place white sauce mix in sprayed 5 to 6-quart (5 L) slow cooker.
• Stir in 4 cups (1 L) water and stir gradually until mixture is smooth.
• Cut chicken into 1-inch (2.5 cm) pieces. Add chicken, broth, garlic, basil, oregano, red pepper and ½ teaspoon (2 ml) salt to mixture.
• Cover and cook on LOW for 6 to 7 hours or on HIGH
for 3 hours.
• Stir in tortellini, cover and cook 1 hour more on HIGH.
• Stir in cream and fresh spinach and cook just enough for soup to get hot. Serves 4 to 6.
TIP: Sprinkle a little shredded parmesan cheese on top of each
serving.
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sOUps
enchilada soup
1 pound lean ground beef, browned, drained
.5 kg
1 (15 ounce) can Mexican stewed tomatoes
425 g
1 (15 ounce) can pinto beans with liquid
425 g
1 (15 ounce) can whole kernel corn with liquid
425 g
1 onion, chopped
2 (10 ounce) cans enchilada sauce
2 (280 g)
1 (8 ounce) package shredded 4-cheese blend
227 g
• Spray 5 to 6-quart (5 L) slow cooker.
• Combine beef, tomatoes, beans, corn, onion, enchilada sauce and 1 cup (240 ml) water and mix well.
• Cover and cook on LOW for 6 to 8 hours or on HIGH
for 3 to 4 hours.
• Stir in shredded cheese.
• If desired, top each serving with a few crushed tortilla chips. Serves 6 to 8.
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sOUps
Delicious Broccoli-Cheese soup
1 (16 ounce) package frozen chopped broccoli,
thawed
.5 kg
1 (12 ounce) package cubed Velveeta® cheese
340 g
1 (2 ounce) packet white sauce mix
57 g
1 (1 ounce) packet dry vegetable soup mix
28 g
1 (12 ounce) can evaporated milk
340 g
1 (14 ounce) can chicken broth
396 g
• In large sprayed, slow cooker, combine all ingredients plus 2 cups (480 ml) water and stir well.
• Cover and cook on LOW for 6 to 7 hours or on HIGH
for 3 hours 30 minutes to 4 hours.
• Stir for 1 hour before serving time. Serves 4 to 6.
Tasty Black Bean soup
1 pound hot sausage
.5 kg
1 onion, chopped
2 (14 ounce) cans chicken broth
2 (396 g)
2 (15 ounce) cans Mexican stewed tomatoes
2 (425 g)
1 green bell pepper, chopped
2 (15 ounce) cans black beans, rinsed, drained
2 (425 g)
• In large skillet, break up sausage and brown with onion.
Drain off fat and place in large slow cooker.
• Add chicken broth, stewed tomatoes, bell pepper, black beans and 1 cup (240 ml) water. Cover and cook on