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⁄2 to 7 qt
3 to 5 qt
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1
⁄2 to 7 qt
3 to 5 qt
5
1
⁄2 to 7 qt
3 to 5 qt
13
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
12(
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
11
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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