Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (12 page)

1-1½-lb. soup bone

1 lb. stewing beef cubes

1½ qts. cold water

1 Tbsp. salt

¾ cup diced celery

¾ cup diced carrots

¾ cup diced potatoes

¾ cup diced onion

1 cup frozen mixed vegetables of your choice

1-lb. can tomatoes

⅛ tsp. pepper

1 Tbsp. chopped dried parsley

1. Put all ingredients in slow cooker.

2. Cover. Cook on Low 8-10 hours. Remove bone before serving.

Ruby’s Vegetable Beef Soup

Ruby Stoltzfus,
Mount Joy, PA

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 3-8 hours

Ideal slow-cooker size: 4½- to 5-qt.

1 lb. beef cubes

1 cup beef broth

1½ cups chopped cabbage

1½ cups stewed tomatoes, undrained

1½ cups frozen,
or
canned, corn

1½ cups frozen peas

1½ cups frozen green beans

1½ cups sliced carrots

¾ tsp. salt

¼-½ tsp. pepper

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 6-8 hours, or High 3-4 hours.

Healthy Beef Stew

Trudy Kutter

Corfu, NY

Makes 6-8 servings

Prep Time: 20-30 minutes

Cooking Time: 8-9 hours

Ideal slow-cooker size: 5- to 6-qt.

1½ lbs. potatoes, peeled or not, and cut into small cubes

1 medium onion, chopped

8-oz. bag baby carrots

2 cups fresh mushrooms, sliced

14½-oz. can diced tomatoes

10½-oz. can beef broth

⅓ cup flour

1 Tbsp. Worcestershire sauce

1-2 tsp. sugar, according to your taste preference

1 tsp. marjoram leaves

¼ tsp. pepper

1 lb. stewing beef

1. Mix all ingredients in slow cooker except beef.

2. Stir in beef.

3. Cover. Cook on Low 8-9 hours, or until vegetables and beef are tender.

4. Stir well before serving.

Variation:

Add 1-2 cloves minced garlic and 1-lb. pkg. frozen green beans to Step 1, if you wish. The addition of the green beans may mean you need to use a 6- or 7-quart slow cooker.

Rebecca Meyerkorth

Wamego, KS

Kim’s Vegetable Beef Soup

Kim McEuen

Lincoln University, PA

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 4-14 hours

Ideal slow-cooker size: 4- to 5-qt.

1-2 lbs. beef shanks,
or
short ribs

1-lb. can tomatoes

2 carrots, sliced

3 ribs celery, sliced

2 medium onions, chopped

2 medium potatoes, chopped

3 cups water

1 tsp. salt

4-6 whole peppercorns

5 beef bouillon cubes

10-oz. pkg. frozen mixed vegetables,
or
its equivalent of your favorite frozen, fresh,
or
canned vegetables

1. Combine all ingredients in slow cooker. Mix well.

2. Cover. Cook on Low 12-14 hours, or High 4-6 hours.

Note:

I have a scrap vegetable container which I keep in the freezer. When I have too much of a fresh vegetable I throw it in this container and freeze it. When the container gets full, I make soup.

Variation:

To increase the proportion of vegetables, add another 10-oz. pkg. of vegetables.

Lilli’s Vegetable Beef Soup

Lilli Peters

Dodge City, KS

Makes 10-12 servings

Prep. Time: 20-25 minutes

Cooking Time: 8-10 hours

Ideal slow-cooker size: 4- to 5-qt.

3 lbs. stewing meat, cut in 1-inch pieces

2 Tbsp. oil

4 potatoes, cubed

4 carrots, sliced

3 ribs celery, sliced

14-oz. can diced tomatoes

14-oz. can Italian tomatoes, crushed

2 medium onions, chopped

2 wedges cabbage, sliced thinly

2 beef bouillon cubes

2 Tbsp. fresh parsley

1 tsp. seasoned salt

1 tsp. garlic salt

½ tsp. pepper

water

1. Brown meat in oil in skillet. Drain.

2. Combine all ingredients except water in large slow cooker. Cover with water.

3. Cover. Cook on Low 8-10 hours.

Jeanne’s Vegetable Beef Borscht

Jeanne Heyerly

Chenoa, IL

Makes 8 servings

Prep. Time: 20 minutes

Cooking Time: 8-10 hours

Ideal slow-cooker size: 5-qt.

1-lb. beef roast, cooked and cubed

half a head of cabbage, sliced thin

3 medium potatoes, diced

4 carrots, sliced

1 large onion, diced

1 cup tomatoes, diced

1 cup corn

1 cup green beans

2 cups beef broth

2 cups tomato juice

¼ tsp. garlic powder

¼ tsp. dill seed

2 tsp. salt

½ tsp. pepper

water

1. Mix together all ingredients except water. Add water to fill slow cooker three-quarters full.

2. Cover. Cook on Low 8-10 hours.

Serving suggestion: Top individual servings with
sour cream
.

Variation:

Add 1 cup diced, cooked red beets during the last half hour of cooking.

Easy Vegetable Soup

Janet Batdorf

Harrisburg, PA

Makes 10 servings

Prep Time: 15-25 minutes

Cooking Time: 14½ hours

Ideal slow-cooker size: 6-qt.

3-lb. beef roast

water

2 lbs. frozen vegetables of your choice

1½ cups chopped cabbage

1 small onion, chopped