17
5
1
⁄
2
to 7 qt
3 to 5 qt
5
1
⁄
2
to 7 qt
3 to 5 qt
5
1
⁄
2
to 7 qt
3 to 5 qt
Vegetarian Vegetable Soup
3 cups
1
(32 oz) bottle tomato plus vegetable juice
1
1
(6 oz) can tomato paste
1 tsp.
1
tablespoon chopped garlic
1
⁄
4
1
⁄
2
cup chopped onion
1
2
(16 oz) bags mixed vegetables for soup or stew
1
1
(14 oz) can vegetable broth
1
1
⁄
2
3
cups water
1
⁄
2
1
⁄
2
teaspoon Italian seasonings
1
⁄
2
1
teaspoon salt
1
⁄
2
1
teaspoon sugar
Combine all ingredients in crock. Stir well.
Cover and cook: Low – 6 hours OR
High – 3 hours.
Makes about 3 or 4 quarts.
Vegetarian Chili
1
1
tablespoon vegetable oil
1
2
medium onions, chopped
1
2
(
3
/
4
oz) envelopes chili seasoning
1
2
(16 oz) cans Great Northern beans, drained
1
2
(15 oz) cans kidney beans, drained
1
2
(15 oz) cans black beans, drained
1
2
(14 oz) cans diced tomatoes
1
2
(8 oz) cans tomato sauce
1
2
(14.5 oz) cans vegetable broth
In a skillet over medium-high heat cook onion in the oil until soft. Place onion mix-
ture into the slow cooker. Add remaining ingredients. Stir to mix.
Cover and
cook: Low – 8 hours OR High – 4 hours.
Makes about 3 or 5 quarts.
Slow Cooked Beef Stew
1
2
1-pound bags baby carrots
2
3
pounds boneless beef chuck roast, cubed
2
4
large potatoes, cubed
1
2
(10
3
/
4
oz) cans condensed cream of tomato soup
1
1
1
⁄
2
cups water
1
2
(1.5 oz) envelopes beef stew seasoning mix
Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a
bowl, whisk together the soup, water, and seasoning packet. Pour over beef and
vegetables.
Cover and cook: Low – 8 hours OR High – 4 hours.
Makes
about 3 or 5 quarts.
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