Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
LOW for 3 to 5 hours. Serves 4 to 6.
45
sOUps
sausage-pizza soup
1 (16 ounce) package Italian link sausage,
thinly sliced
.5 kg
1 onion, chopped
2 (4 ounce) cans sliced mushrooms
2 (114 g)
1 small green bell pepper, cored, seeded, julienned
1 (15 ounce) can Italian stewed tomatoes
425 g
1 (14 ounce) can beef broth
396 g
1 (8 ounce) can pizza sauce
227 g
shredded mozzarella cheese
• Combine all ingredients in slow cooker and stir well.
• Cover and cook on LOW for 4 to 5 hours.
• Sprinkle mozzarella cheese over each serving.
Serves 4 to 6.
46
sOUps
Creamy Vegetable soup
3 (14 ounce) cans chicken broth
3 (396 g)
¼ cup (½ stick) butter, melted
60 ml
1 (16 ounce) package frozen mixed vegetables
.5 kg
1 onion, chopped
3 ribs celery, sliced
1 teaspoon ground cumin
5 ml
3 zucchini, coarsely chopped
2 cups chopped, fresh broccoli
480 ml
1 cup half-and-half cream
240 ml
• In large slow cooker, combine broth, butter, vegetables, onion, celery, cumin, 1 teaspoon (5 ml) each of salt and pepper and stir well.
• Cover and cook on LOW for 6 to 7 hours or on HIGH
for 3 to 4 hours.
• Stir in zucchini and broccoli. If not using HIGH
temperature, turn heat to HIGH and cook additional 30
minutes to 1 hour or until broccoli is tender-crisp.
• Turn off heat and stir in half-and-half cream. Let stand 10 minutes before serving. Serves 6 to 8.
47
sOUps
Cream of zucchini soup
1 small onion, very finely chopped
3½ - 4 cups grated zucchini with peel
830 ml
2 (14 ounce) cans chicken broth
2 (396 g)
1 teaspoon seasoned salt
5 ml
1 teaspoon dried dill weed
5 ml
½ teaspoon white pepper
2 ml
2 tablespoons butter, melted
30 ml
1 (8 ounce) carton sour cream
227 g
• In small, sprayed slow cooker, combine all ingredients except sour cream.
• Cover and cook on LOW for 2 hours.
• Fold in sour cream and continue cooking for about
10 minutes or just until soup is hot. Serves 4.
48
sOUps
Black Bean soup
2 (14 ounce) cans chicken broth
2 (396 g)
3 (15 ounce) cans black beans, rinsed, drained
3 (425 g)
2 (10 ounce) cans tomatoes and green chilies
2 (280 g)
1 onion, chopped
1 teaspoon ground cumin
5 ml
½ teaspoon dried thyme
2 ml
½ teaspoon dried oregano
2 ml
2 - 3 cups cooked, finely diced ham
480 ml
• In slow cooker, combine chicken broth and black beans and turn cooker to HIGH.
• Cook just long enough for ingredients to get hot.
• With potato masher, mash about half of the beans in cooker.
• Reduce heat to LOW and add tomatoes and green
chilies, onion, spices, diced ham and ¾ cup (180 ml)
water.
• Cover and cook for 5 to 6 hours. Serves 6 to 8.
49
sOUps
Confetti-Chicken soup
1 pound boneless, skinless chicken thighs
.5 kg
1 (6.2 ounce) package chicken and
herb-flavored rice
168 g
3 (14 ounce) cans chicken broth
3 (396 g)
3 carrots, sliced
1 (10 ounce) can cream of chicken soup
280 g
1½ tablespoons chicken seasoning
22 ml
1 (10 ounce) package frozen whole kernel corn,
thawed
280 g
1 (10 ounce) package frozen baby green peas,
thawed
280 g
• Cut thighs in thin strips.
• In 5 or 6-quart (5 L) slow cooker, combine chicken, rice, chicken broth, carrots and 1 cup (240 ml) water.
• Cover and cook on LOW for 8 to 9 hours.
• About 30 minutes before serving, turn heat to HIGH
and add corn and peas to cooker. Continue cooking for additional 30 minutes. Serves 4 to 6.
50
sOUps
Turkey and Mushroom soup
Another great way to use leftover chicken or turkey
2 cups sliced shitake mushrooms
480 ml
2 ribs celery, sliced
1 small onion, chopped
2 tablespoons butter
30 ml
1 (15 ounce) can sliced carrots
425 g
2 (14 ounce) cans chicken broth
396 g
½ cup orzo pasta
120 ml
2 cups cooked, chopped turkey or chicken
480 ml
• In skillet, saute mushrooms, celery and onion in butter.
• Transfer vegetables to slow cooker and add carrots, broth, orzo and turkey. (Do not use smoked turkey.)
• Cover and cook on LOW for 2 to 3 hours or on HIGH
for 1 to 2 hours. Serves 4 to 6.
51
sOUps
Tasty Cabbage and Beef soup
1 pound lean ground beef
.5 kg
1 (16 ounce) package coleslaw mix
.5 kg
1 (15 ounce) can cut green beans
425 g
1 (15 ounce) can whole kernel corn
425 g
2 (15 ounce) cans Italian stewed tomatoes
2 (425 g)
2 (14 ounce) cans beef broth
2 (396 g)
• In skillet, brown ground beef, drain fat and place in large slow cooker.
• Add slaw mix, green beans, corn, tomatoes and beef
broth and add a little salt and pepper.
• Cover and cook on LOW for 7 to 9 hours. Serve with cornbread. Serves 6 to 8.
Chili soup
3 (15 ounce) cans chili with beans
3 (425 g)
1 (15 ounce) can whole kernel corn
425 g
1 (14 ounce) can beef broth
396 g
2 (15 ounce) cans Mexican stewed tomatoes
2 (425 g)
2 teaspoons ground cumin
10 ml
2 teaspoons chili powder
10 ml
• In 5 to 6-quart (5 L) slow cooker, combine chili, corn, broth, tomatoes, cumin, chili powder and 1 cup
(240 ml) water.
• Cover and cook on LOW for 4 to 5 hours. Serve with warm, buttered flour tortillas. Serves 6 to 8.
52
sOUps
Chicken-pasta soup
1½ pounds boneless, skinless chicken thighs, cubed .7 kg
1 onion, chopped