Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (32 page)

Grace’s Minestrone Soup

Grace Ketcham

Marietta, GA

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 8 hours

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

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.

Serving suggestion: Garnish individual servings with grated
Parmesan
or
Romano cheese
.

Salsa Soup

Sue Hamilton

Minooka, IL

Makes 6 servings

Prep. Time: 5 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 4-qt.

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.

Winter Squash and White Bean Stew

Mary E. Herr

Three Rivers, MI

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

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.

Black Bean and Butternut Chili

Colleen Heatwole

Burton, MI

Makes 10 servings

Prep Time: 20 minutes

Cooking Time: 4-5 hours

Ideal slow-cooker size: 5-qt.

1 medium onion, chopped

1 medium red bell pepper, chopped

3 cloves garlic, minced

2 Tbsp. olive oil

3 cups vegetable broth

2 15-oz. can black beans, rinsed and drained

5 cups butternut,
or
buttercup, squash, peeled and cubed

14½-oz. can crushed tomatoes

2 tsp. dried parsley flakes

1½ tsp. dried oregano

1½ tsp. cumin

1 tsp. chili powder

½ tsp. salt

1. In large skillet, sauté onion, red pepper, and garlic in olive oil until tender.

2. Combine sautéed ingredients with all other ingredients in slow cooker.

3. Cover. Cook on Low 4-5 hours, or until vegetables are done to your liking.

Lentil and Squash Soup

Colleen Heatwole

Burton, MI

Makes 6 servings

Prep Time: 10-20 minutes

Cooking Time: 4 hours

Ideal slow-cooker size: 5-qt.

1 cup onion, chopped

2 cloves garlic, minced

1 Tbsp. olive oil

4 cups vegetable broth

3 cups (about 1¼ lbs.) butternut,
or
buttercup, squash, peeled and cubed

1 cup carrots, chopped

1 cup dried lentils, rinsed

1 tsp. dried oregano

½ tsp. salt

1 tsp. dried basil

2 4½-oz. cans diced tomatoes

1. Sauté onion and garlic in olive oil in skillet.

2. Combine sautéed ingredients with all other ingredients in slow cooker.

3. Cover. Cook on Low 4 hours, or until lentils and vegetables are tender.

Cheese and Corn Chowder

Loretta Krahn

Mt. Lake, MN

Makes 8 servings

Prep. Time: 10 minutes

Cooking Time: 5-7 hours

Ideal slow-cooker size: 4-qt.

¾ cup water

½ cup chopped onions

1½ cups sliced carrots

1½ cups chopped celery

1 tsp. salt

½ tsp. pepper

15¼-oz. can whole kernel corn, drained

15-oz. can cream-style corn

3 cups milk

1½ cup grated cheddar cheese

1. Combine water, onions, carrots, celery, salt, and pepper in slow cooker.

2. Cover. Cook on High 4-6 hours.

3. Add corn, milk, and cheese. Heat on High 1 hour, and then turn to Low until you are ready to eat.

Corn Chowder

Charlotte Fry

St. Charles, MO

Jeanette Oberholtzer

Manheim, PA

Makes 4 servings

Prep. Time: 15 minutes

Cooking Time: 6-7 hours

Ideal slow-cooker size: 3½- to 4-qt.

2 Tbsp. oil

½ cup chopped onions

2 cups diced, peeled potatoes

2 10-oz. pkgs. frozen corn

16-oz. can cream-style corn

1 Tbsp. sugar

1 tsp. Worcestershire sauce

1 tsp. seasoned salt

¼ tsp. pepper

1 cup water

1. Place oil in skillet.

2. Add onions and potatoes to skillet and sauté for 5 minutes. Drain.

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

4. Cover. Cook on Low 6-7 hours.

Variations:

1. To make Clam Corn Chowder, drain and add 2 cans minced clams during last hour of cooking.

2. Substitute 1 quart home-frozen corn for the store-bought frozen and canned corn.