Easy Slow Cooker Cookbook (9 page)

600 ml

• Sprinkle stew meat with seasoned pepper, brown in non-stick skillet, drain and place in large slow cooker.

• Add broth, rice and vermicelli mix, peas, carrots,

vegetable juice and 2 cups (480 ml) water.

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

Serves 4 to 6.

60

sOUps

Beef and Black Bean soup

1 pound lean ground beef

.5 kg

2 onions, chopped

2 cups sliced celery

480 ml

2 (14 ounce) cans beef broth

2 (396 g)

1 (15 ounce) can Mexican stewed tomatoes

425 g

2 (15 ounce) cans black beans, rinsed, drained

2 (425 g)

• In skillet, brown beef until no longer pink. Place in 5 to 6-quart (5 L) slow cooker.

• Add onions, celery, broth, tomatoes, black beans,

¾ cup (180 ml) water plus a little salt and pepper.

• Cover and cook on LOW for 6 to 7 hours or on HIGH

for 3 hours to 3 hours 30 minutes.

Serves 6 to 8.

TIP: If you like a zestier soup, add 1 teaspoon (5 ml)
chili powder.

61

sOUps

Beef and Noodle soup

1½ pounds lean ground beef

.7 kg

1 onion, chopped

2 (15 ounce) cans mixed vegetables, drained

2 (425 g)

2 (15 ounce) cans Italian stewed tomatoes

2 (425 g)

2 (14 ounce) cans beef broth

2 (396 g)

1 teaspoon dried oregano

5 ml

1 cup medium egg noodles

240 ml

• In skillet, brown and cook ground beef until no longer pink and transfer to slow cooker. Add onion, mixed

vegetables, stewed tomatoes, beef broth and oregano.

• Cover and cook on LOW for 4 to 5 hours.

• In saucepan, cook noodles according to package direction.

• Add noodles to slow cooker and cook 30 minutes.

Serves 4 to 6.

Beef and Noodle soup

1½ pounds lean ground beef

.7 kg

1 onion, chopped

2 (15 ounce) cans mixed vegetables, drained

2 (425 g)

2 (15 ounce) cans Italian stewed tomatoes

2 (425 g)

2 (14 ounce) cans beef broth

2 (396 g)

1 teaspoon dried oregano

5 ml

1 cup medium egg noodles

240 ml

• In skillet, brown and cook ground beef until no longer pink and transfer to slow cooker. Add onion, mixed

vegetables, stewed tomatoes, beef broth and oregano.

• Cover and cook on LOW for 4 to 5 hours.

• In saucepan, cook noodles according to package

direction. Add noodles to slow cooker and cook

30 minutes. Serves 4 to 6.

62

sOUps

Beans ‘N’ sausage soup

1 pound hot Italian sausage

.5 kg

1 onion, chopped

1 (15 ounce) can Italian stewed tomatoes

425 g

2 (5 ounce) cans black beans, rinsed, drained

2 (143 g)

2 (15 ounce) cans navy beans with liquid

2 (425 g)

2 (14 ounce) cans beef broth

2 (396 g)

1 teaspoon minced garlic

5 ml

1 teaspoon dried basil

5 ml

• Cut sausage into ½-inch (1.2 cm) pieces. In skillet, brown sausage and onion, drain and

transfer to 5 to 6-quart (5 L) slow cooker.

• Stir in tomatoes, black beans, navy beans,

broth, garlic and basil and mix well.

Cover and cook on LOW for

5 to 7 hours. Serves 6 to 8.

Beans and Barley soup

2 (15 ounce) cans pinto beans with liquid

2 (425 g)

3 (14 ounce) cans chicken broth

3 (396 g)

½ cup quick-cooking barley

120 ml

1 (15 ounce) can Italian stewed tomatoes

425 g

• In 6-quart (6 L) slow cooker, combine beans, broth, barley, stewed tomatoes and ½ teaspoon (2 ml) pepper

and stir well.

• Cover and cook on LOW for 4 to 5 hours.

Serves 6 to 8.

63

sOUps

Minestrone soup

2 (15 ounce) cans Italian stewed tomatoes

2 (425 g)

2 (16 ounce) packages frozen vegetables and pasta

seasoned sauce

2 (.5 kg)

3 (14 ounce) cans beef broth

3 (396 g)

2 ribs celery, chopped

2 potatoes, peeled, cubed

1 teaspoon Italian herb seasoning

5 ml

2 (15 ounce) cans kidney beans, drained, rinsed

2 (425 g)

2 teaspoons minced garlic

10 ml

• In large sprayed slow cooker, combine tomatoes,

vegetables, broth, celery, potatoes, seasoning, beans, garlic and 1 cup (240 ml) water and mix well.

• Cover and cook on LOW for 4 to 6 hours.

Serves 6 to 8.

64

sOUps

Winter Minestrone

1 pound Italian sausage links

.5 kg

2½ cups butternut or acorn squash

600 ml

2 medium potatoes, peeled

2 medium fennel bulbs, trimmed

1 onion, chopped

1 (15 ounce) can kidney beans, rinsed, drained

425 g

2 teaspoons minced garlic

10 ml

1 teaspoon Italian seasoning

5 ml

2 (14 ounce) cans chicken broth

2 (396 g)

1 cup dry white wine

240 ml

3 - 4 cups fresh spinach

710 ml

• Cut sausage, potatoes and fennel into ½-inch

(1.2 cm) slices.

• In skillet cook sausage until brown and drain.

• In large slow cooker, combine squash, potatoes, fennel, onion, beans, garlic and Italian seasoning.

• Top with sausage and pour chicken broth and wine over all.

• Cover and cook on LOW for 7 to 9 hours.

• Stir in spinach, cover and cook additional

10 minutes. Serves 6 to 8.

65

sTeWs

pancho Villa stew

3 cups cooked, diced ham

710 ml

1 pound smoked sausage

.5 kg

3 (14 ounce) cans chicken broth

3 (396 g)

1 (15 ounce) can diced tomatoes

425 g

1 (7 ounce) can chopped green chilies

198 g

1 onion, chopped

2 (15 ounce) cans pinto beans with liquid

2 (425 g)

1 (15 ounce) can whole kernel corn

425 g

1 teaspoon garlic powder

5 ml

2 teaspoons ground cumin

10 ml

2 teaspoons cocoa

10 ml

1 teaspoon dried oregano

5 ml

• Cut sausage into ½-inch (1.2 cm) pieces.

• In slow cooker, combine all ingredients and

1 teaspoon (5 ml) salt and stir well.

• Cover and cook on LOW for 5 to 7 hours.

• Serve with buttered, flour tortillas. Serves 6 to 8.

66

sTeWs

Chicken-Tortellini stew

1 (9 ounce) package cheese-filled tortellini

255 g

2 medium yellow squash, halved, sliced

1 sweet red bell pepper, coarsely chopped

1 onion, chopped

2 (14 ounce) cans chicken broth

2 (396 g)

1 teaspoon dried rosemary

5 ml

½ teaspoon dried basil

2 ml

2 cups cooked, chopped chicken

480 ml

• Place tortellini, squash, bell pepper and onion in slow cooker. Stir in broth, rosemary, basil and chicken.