Easy Slow Cooker Cookbook (6 page)

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.

39

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.

41

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.

43

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.

44

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