Fix-It and Forget-It Pink Cookbook (39 page)

½ cup water

1 Tbsp. bouillon granules

1 sprig celery leaves, chopped

half an onion, thinly sliced

½ tsp. dried basil

2 Tbsp. sugar

1 bay leaf

½ tsp. whole cloves

1. Combine all ingredients in greased slow cooker. Stir well.
   
2. Cover. Cook on Low 5-8 hours. Remove bay leaf and cloves before serving.
   

Note:

If you prefer a thicker soup, add ¼ cup instant potato flakes. Stir well and cook 5 minutes longer.

Connie Johnson

Loudon, NH

6 cups vegetable broth

2 carrots, chopped

2 large onions, chopped

3 ribs celery, chopped

2 garlic cloves, minced

1 small zucchini, cubed

1 handful fresh kale, chopped

½ cup dry barley

1 can chickpeas,
or
white kidney beans, drained

1 Tbsp. parsley

½ tsp. dried thyme

1 tsp. dried oregano

28-oz. can crushed Italian tomatoes

1 tsp. salt

¼ tsp. pepper

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6-8 hours, or until vegetables are tender.
   

Sprinkle individual servings with grated
cheese
.

Joyce Shackelford

Green Bay, WI

3½ cups vegetable broth

28-oz. can crushed tomatoes

2 medium carrots, thinly sliced

½ cup chopped onion

½ cup chopped celery

2 medium potatoes, thinly sliced

1-2 garlic cloves, minced

16-oz. can red kidney beans, drained

2 oz. thin spaghetti, broken into 2-inch pieces

2 Tbsp. parsley flakes

2-3 tsp. dried basil

1-2 tsp. dried oregano

1 bay leaf

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on High 4-6 hours, or on Low 10-16 hours.
   
3. Remove bay leaf. Serve.
   

Joleen Albrecht

Gladstone, MI

15½-oz. can kidney beans, rinsed and drained

15½-oz. can garbanzo beans, rinsed and drained

4 medium tomatoes, chopped

2 medium carrots, chopped

1 medium zucchini, halved and chopped

1½ cups shredded cabbage

2 ribs celery, chopped

6 cups vegetable broth

1¼ tsp. Italian seasoning

1 tsp. salt

¼ tsp. pepper

2 cups cooked elbow macaroni

1. Combine beans, vegetables, broth, and seasonings in slow cooker.
   
2. Cover. Cook on Low 6-8 hours, or until vegetables are done to your liking.
   
3. Stir in cooked macaroni and heat through.
   

Serve, topping each individual bowl with ½ Tbsp. grated ­
Parmesan cheese
.

Grace Ketcham

Marietta, GA

¾ cup dry elbow macaroni

2 qts. vegetable broth

2 large onions, diced

2 carrots, sliced

half a head of cabbage, shredded

½ cup celery, diced

1-lb. can tomatoes

½ tsp. salt

½ tsp. dried oregano

1 Tbsp. minced parsley

¼ cup each frozen corn, peas, and lima beans

¼ tsp. pepper

1. Cook macaroni according to package directions. Set aside.
   
2. Combine all ingredients except macaroni in large slow cooker.
   
3. Cover. Cook on Low 8 hours. Add macaroni during last 30 minutes of cooking time.
   

Garnish individual servings with grated
Parmesan
or
Romano cheese
.

Sue Hamilton

Minooka, IL

3 cups (26 oz.) corn-black bean mild salsa

6 cups vegetable broth

¼ cup white long-grain rice, uncooked

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 4-6 hours, or until rice is tender.
   

Mary E. Herr

Three Rivers, MI

1 cup chopped onions

1 Tbsp. olive oil

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. cinnamon

1 garlic clove, minced

3 cups peeled, butternut squash, cut into ¾-inch cubes

1½ cups vegetable broth

19-oz. can cannellini beans, drained

14½-oz. can diced tomatoes, undrained

1 Tbsp. chopped fresh cilantro

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on High 1 hour. Reduce heat to Low and heat 2-3 hours.
   

Variations:

1. Beans can be puréed in blender and added during the last hour.

2. Eight ounces dried beans can be soaked overnight, cooked until soft, and used in place of canned beans.