15 BEAN SOUP
15 Bean Soup packag
Ham Hocks (optional)
Onion Flakes
Garlic Flakes
2 T. fine herbs
3 c chopped ham
Soak beans overnight per instructions on package In AM drain and put into a large (I have a 5 qt.) crockpot. Add 2 quarts water and ham hocks if desired. Cook on high for 3 hours. Add onion & Garlic flakes (to taste), fine herbs & chopped ham. Cook on low for 6 hours or until beans are tender.

16 BEAN SOUP
1 lb. 16 bean mixture
2 quarts water
1 large onion, chopped
1 clove garlic, minced
1/2 to 3/4 tsp. salt
1 (16 oz.) can tomatoes, undrained and chopped
1 (10 oz.) can tomatoes and green chilies, undrained (or use canned tomatoes with a can of diced green chilies)
1 lb. of ham hocks or smoked meat (just something cheap) for flavor
I have done this two ways. I have put everything into the crockpot and cooked it on High all day and the beans cooked and were not hard. I have also just put the beans, water, onion and garlic and cooked that for about 4 hours on low then added the salt, ham, tomatoes and cooked that another few hours. Note: In the package of beans there is a nasty "ham flavoring" packet that I just throw out. I use the smoked ham hocks or anything that is cheap and then I throw that meat out because it is usually tasteless by then. I just use it for the flavor.

ALL DAY BEEF STEW
1 lb. beef stew meat
4 carrots, cut in chunks
1 onion, chopped
2-3 stalks celery, cut in chunks
2-3 medium potatoes, cut in chunks
1 can whole or stewed tomatoes, undrained
dash thyme
dash oregano
pinch salt
1 beef bouillon cube
1 ½ c. water
Stir all ingredients together in crockpot. Cover and cook all day on low.

ALL MEAT RED CHILI
4 pounds lean boneless beef chuck, trimmed of fat and cut into 3/4-inch cubes
6 tablespoons all-purpose flour
1 large onion, finely chopped
4 cloves garlic, minced or pressed
1 large tomato, peeled, seeded, and chopped
1 or 2 canned or pickled jalapeno chiles, seeded and chopped
2 teaspoons dry oregano
1 teaspoon coarsely ground pepper
1 1/2 tablespoons gound cumin
1 tablespoon paprika
3 to 4 tablespoons ground dried pasilla or New Mexico chiles
1 large can (about 15 oz.) tomato sauce
1 cup beer
Salt
Coat beef cubes with flour; shake off excess. In a 3 1/2-quart or larger electric slow cooker, combine beef, onion, garlic, tomato, jalapeno chiles, oregano, pepper, cumin, paprika, and ground chiles; pour in tomato sauce and beer. Cover and cook at low setting until beef is very tender when pierced (7 to 8 hours), stirring once or twice during last 1 to 2 hours of cooking. Skim and discard fat from chili, if necessary. Season to taste with salt. Yield: Makes 10 to 12 servings.

BACHELOR'S STEW
2 pounds beef chuck, cut into 1 to 2 inch cubes
1/3 cup dry bread crumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1 large onion, cut into eighths
3 carrots, pared and split lengthwise in 4 inch stips
4 stalks celery, chopped
1 teaspoon dried basil
1/3 cup quick cooking tapioca
1 (4 ounce) can sliced mushrooms, undrained
1 teaspoon soy sauce
2 (10.75 ounce) cans condensed tomato soup
1 cup beef broth
Directions: Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.

BAKED POTATO SOUP
8 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
1/2 tsp. pepper (I need more)
4 green onions, chopped (I used the whole bunch)
12 slices bacon, cooked and crumbled
1 1/4 cups (5oz) shredded Cheddar cheese
1 8oz. carton sour cream
1 heaping tbsp. chicken base
Wash (scrub) potatoes and prick several times with a fork. Bake in foil in a preheated 400 degree oven for 45min. to 1 hour or until done. Let cool. Cut potatoes. Melt butter in a heavy sauce pan over low heat. Add flour, stirring until smooth. Cook 1 min., stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is bubbly. Pour into crock and then add potato cubes, salt, pepper, green onions, crumbled bacon, Cheddar cheese, and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary, for desired thickness. Garnish with additional bacon if desired.

BEAN AND SAUSAGE SOUP
3/4 lb. mixed dried beans
1 28-oz. can whole plum tomatoes in juice, chopped
2 14-oz. cans low-fat, low-sodium chicken broth
1 cup white wine
1 large red bell pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cups frozen peas, corn, green beans or a combination
1 1/2 lbs. Italian poultry sausage links
Pick through and rinse beans. Place in a 4-quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight. Drain and rinse beans. Place beans in crockpot with canned tomatoes, broth, white wine and vegetables. Cover, and cook on low for 7 to 8 hours. In a skillet, cook the sausage over medium heat until done. Slice links into 1/2-inch pieces. Add meat to crockpot, and cook soup another 30 to 60 minutes.

BEAN SOUP
1 can northern beans
2 cans kidney beans
2 Tbsp. parsley
1/4 tsp. minced garlic
2 lbs. smoked sausage (diced)
1 can pinto beans
1 1/4 tsp. salt
1/4 tsp. pepper
1 c. chopped celery
16-oz can stewed tomatoes
2 c. cooked ham, chopped (3/4 lb. ham steak)
1 Tbsp. cajun seasoning
Combine all ingredients in crockpot. Cook on low until tender (6 to 8 hours).

BEAN SOUP BY BARBARA
2 to 3 cups pinto beans or several mixed varieties
1 bay leaf
10 cups of water or broth
1 small chopped onion
1 chopped green pepper
1/2 cup grated carrot
1 teaspoon salt or to preferance
dash red or black pepper
1 clove of garlic
Cook overnight or 6 to 8 hours on high. Variation: Add taco seasoning and 1 can tomato sauce after cooking and one can of corn, no need to drain. Serve with corn chips or corn bread.

BEEF, BARLEY AND VEGETABLE SOUP
2 -3 pound chuck roast (remove visible fat)
1/2 cup barley
1 bay leaf
3 chopped carrots
3 stalks celery, chopped
1 large onion, chopped
1 pound frozen mixed vegetables
4 cups water
4 beef bouillon cubes
1 tablespoon white sugar
1/4 teaspoon ground black pepper
2 -4 cups chopped stewed tomatoes
salt
ground black pepper
In crock pot cook chuck roast until very tender (usually 4-5 hours on high, but can vary with different crock pots). Add barley and bay leaf during the last hour of cooking. Remove meat and chop into "soup-size" pieces. Discard bay leaf. Set beef, broth, and barley aside. In a large stock pot cook until tender carrots, celery, onion, and frozen mixed vegetables. Add water, beef bullion cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10-20 minutes. Add salt and additional pepper to taste. Serve with a hearty bread and enjoy.

BEEF FAJITA SOUP
1 lb. lean, boneless beef stew meat, trimmed of all fat and cut into 1/2-inch cubes
1 (141/2-oz.) can beef broth
2 cups water
1 (16-oz.) pkg. frozen fajita-style vegetables, thawed
1 (141/2-oz.) can Mexican-style thick and chunky tomato sauce
1 (15-oz.) can pinto beans, rinsed and drained
2 tsps. ground cumin
1 (15-oz.) can black beans, rinsed and drained
1/4 tsp. seasoned salt
1/4 tsp. garlic pepper
Sour cream, chopped avocado, and shredded Monterey Jack or Cheddar cheese, for garnish
In a 31/2-quart slow cooker, combine the beef, broth, water, vegetables, tomato sauce, pinto beans and cumin. Cover and cook on the low setting for 8 to 81/2 hours, or until beef is tender. Stir in the black beans, seasoned salt and garlic pepper. Heat, covered, 10 minutes longer. Serve topped with sour cream, avocado and cheese. Makes 6-8 servings.

BEEF RAGOUT
1 lb lean beef cut into cubes (like beef stew)
1 14oz can diced tomatoes (with liquid)
1 large onion chopped
2 red potatoes (size of your fist) cut into 6ths
2 or 3 cups of cut up carrots
1/2 cup water
1 Tablespoon cider vinegar
2 Tablespoons sugar
1 Tablespoon pickling spice tied up in cheesecloth and dropped in the pot.
Mix all together and cook on low for around 8 hours. Remove the bag of pickling spice and serve. The original recipe called for 2 pounds of beef and 1 teaspoon of pickling spice and no water. The pickling spice really adds a spectacular flavor to this meal. I ladled out about 1 1/2 cups of liquid into a sauce pan on the stove at medium heat and added some cornstarch to thicken it. I then poured this back into the pot to thicken up the remaining juices.

BEEF STEW BOURGUIGNONNE
2 pounds beef stew meat, cut in 1 inch cubes
2 tablespoons cooking oil
1 10 3/4-ounce can condensed golden mushroom soup
1/2 CUP chopped onion
1/2 CUP Shredded carrot
1/3 CUP dry red wine
1 3-ounce can chopped mushrooms, drained
1/4 teaspoon dried oregano, crushed
1/4 teaspoon Worcestershire sauce
1/4 CUP all-purpose flour
Hot cooked noodles
In skillet brown meat in hot oil; drain. Transfer meat to crockery cooker. Stir In soup, onion, carrot, wine, mushrooms, oregano, and Worcestershire. Cover; cook on low-heat setting for 10 to 12 hours. Turn cooker to high-heat setting. Blend 1/2 cup cold water slowly into flour; stir into beef mixture. Cook and stir till thickened and bubbly. Serve beef mixture over noodles. Serves 6.

BEEF STEW WITH SHIITAKE MUSHROOMS
12 new potatoes (1 1/2 pounds), cut into fourths
1 medium onion, chopped (1/2 cup)
1 package (8 ounces) baby-cut carrots (about 30)
1 package (3.4 ounces) fresh Shiitake mushrooms, sliced, or 2 cups sliced regular white mushrooms
1 can (16 ounces) whole tomatoes, undrained
1 can (10 1/2 ounces) condensed beef broth
1/2 cup Gold Medal all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 pound beef stew meat, cut into 1/2-inch pieces
Mix all ingredients except beef in 3 1/2- to 4-quart slow cooker. Add beef. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender. Stir well before serving. 8 servings.

BEEF AND VEGETABLE SOUP
2 cans stewed tomatoes (with onions and green peppers)
2 cans beef broth
1 pound beef stew meat
Carrots,
sliced Celery,
sliced Onion,
chopped Green pepper (optional)
Dredge the stew meat in flour, brown in a small amount of oil. Put meat into Crock Pot. Add the rest of the ingredients, stir. Cook on LOW for 8-10 hours.

BEEF VEGETABLE AND BARLEY SOUP
1 pound stew beef
2 cans mixed vegetables
1 package Lipton onion soup mix
1/4 cup barley, quick cooking type.
1 cup shredded cabbage (This is a must)
Brown beef on stove. Be sure to evaporate any water that forms and be sure to caramelize the drippings. Place braised beef into cp. Add 4 cups of water to fry pan and add onion soup mix. Stir to loosen all of the caramelized drippings. Add to cp. Add cabbage. Add vegetables and the liquid from them. Cover and cook until beef is tender, about 6-8 hours on low. Either cook barley on stove top or add to cp from the box. You can sub. frozen veggies. Beef stock and onions for the soup mix.

BEER/BEEF STEW
2 lbs beef stew meat (or any other meat)
4-5 carrots
3-4 celery stalks
2 onions
4 garlic cloves
1/2 cup cabbage
1 apple
1 bottle dark beer
3 boullion cubes (beef)
small can mushrooms
1 can diced tomatos
1 1/2 cups of water
2 bay leaf
1 tablespoon dry mustard
1 tablespoon basil
1 tablespoon worchesershire sauce
salt and pepper
Olive oil
butter
Take 1 carrot, 2 celery stalks, one onion, the garlic, cabbage and apple and process in a food processor until finely chopped (or just chop by hand until finely chopped). Melt butter in skillet (I use a stick) and saute chopped vegetables until they are very wilted and smell wonderful. Put cooked vegetables in crock pot and then put in boullion cubes, water, beer, tomatos, mushrooms, mustard, basil, worchestershire sauce, bay leaves, salt and pepper. Cut up remaining vegetables in large pieces and add to crock pot. Dredge meat in flour that has some salt and pepper in it and heat olive oil in same skilit you fried the vegetables in. Do not worry if there is bits of vegetables stuck in the pan. Brown meat and add to crock pot along with the bits and pieces in the skillet still. Cook on low for 6 hours.

BROCCOLI SOUP
4 cups water
4 Chicken bouillon cubes
1/4 cup chopped onion
2 cups diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1 pound Velveeta Cheese, Cubed.
Mix water, bouillon cubes, onions, potatoes, and broccoli in crockpot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese to mixture. Turn on low and cook for 2 hours. Can add cooked pulled chicken to soup. Serve with warm crusty bread. Servings: 4

CHANDLER'S FLAMIN' CHILI
16 oz. red kidney beans
16 oz. black beans
28 oz. canned stewed tomatoes (Mexican style, if available)
1 6-oz. can tomato paste
1/2 cup water
2 green peppers, chopped
1 red pepper, sliced
1 white onion, chopped
2 garlic cloves, chopped
1 hot chili pepper sliced and seeded (optional)
1 lb. flank steak
1 lb. spicy Italian sausage
2 tsp. to 2 tbsp. chili powder to taste
1 tbsp. cumin
1/2 tsp. salt
1 tsp. black pepper
Red onion, sour cream, Monterey Jack cheese, tortillas and tortilla chips for garnish
Strain beans in a colander and rinse well; pour into slow cooker. Add stewed tomatoes, tomato paste and water; mix gently. Add peppers, onions, garlic and chili pepper; stir ingredients until mixed well. Grill the flank steak for just 2 to 3 minutes on each side; steak should still be mostly raw. (The flank steak can be marinated 6 to 8 hours ahead of time in a mixture of 2 to 3 tablespoons of low-fat Italian dressing, 2 crushed garlic cloves, and 2 teaspoons cayenne pepper.) Slice steak into thin strips 1/4 inch thick. Grill sausage for just a few minutes on either side, then cut into 1- to 2-inch sections. Put both sausage and steak into slow cooker. Add chili powder, cumin, salt and pepper. Stir contents until mixed well. Turn slow cooker on Low and cook for 8 hours; if possible stir every hour or two. Serve with chopped red onion, sour cream and Monterey Jack cheese. Warm tortillas also offer another fun option to make "chili-burritos," or serve with tortilla chips and use the chili as a dip. Makes 12 to 15 servings.

CHICKEN & CORNMEAL DUMPLINGS
1 (9 oz.) pkg. frozen cut green beans
2 c. cubed, cooked chicken
2 c. diced potatoes
1 9(13 3/4 oz.) can chicken broth
1 (12 oz.) can vegetable juice cocktail (1 1/2 c.)
1 tsp. chili powder
6 drops bottled hot pepper sauce
1/3 c. yellow cornmeal
2 tbsp. snipped parsley
1/2 c. sliced celery
1/2 c. chopped onion
1/2 tsp. salt
1 1/4 c. packaged biscuit mix
1 c. sharp shredded American cheese
2/3 c. milk
Thaw beans by placing in strainer and run hot water over beans. Transfer to crock-pot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.

CHILI
Brown ground meat put in crock pot add lots of dried onions, green peppers (chopped up), small jar tomato sauce (depends on how much you are making), one can kidney beans, 1/4 tsp. chili powder. Cook on low for as long as you want.

CHILI
1 LB ground beef - cooked
1 can chili beans
1 can stewed tomatoes
1 small can Italian seasoned tomato paste
1 green pepper, chopped
1 small onion, chopped
1 carrot, grated
1 or 2 cloves garlic, minced
1 TBS chili powder (or to taste - I never seem to measure this)
few dashes hot pepper sauce
1 to 2 tsp. oregano
1/2 tsp. cinnamon
1/2 tsp. cocoa
Combine all ingredients in crock pot and cook on low all day. This makes about 4 generous servings.

CHILI
2 can chili (kidney) beans
2 can tomato paste (small)
1 one pound cans tomatoes-cut up
2 lb. ground beef (turkey) browned
2 med. onions coarsely chopped
1 cup diced celery
1 glove minced garlic
1 tsp. cumin salt and pepper to taste
1 tsp. chili powder
Put all ingredients in Crockpot in order listed. Stir once. Cover and cook on Low for 10 12 hours OR High 5 - 6 hours.

CHILI VERDE
2 lb extra lean boneless pork, cut into 1 inch cubes (leftover pork roast)
1 lb boneless beef chuck, cut into 1 inch cubes (leftover steak)
1 large green pepper, seeded and chopped (omitted)
2 cloves garlic, minced
1 can (28 oz) whole tomatoes, mashed
1 can Rotel tomatoes
1 14 oz can tomatoes
1 can (4 oz) green chili peppers, drained, seeded and chopped (used chopped)
1/3 cup chopped parsley or 2 tbsp dried parsley flakes (omitted)
1 tsp sugar
2 tsp cumin seed or 1 tsp ground cumin
2 whole cloves (1/8 tsp ground cloves)
1/2 cup beef broth (1 tsp beef bouillon)
(1 tsp Worcestershire sauce)
(1 lg can red kidney beans)
(1 can black beans)
(about 1 c frozen corn)
(2 tbl tomato paste)
(1/2 c Minute rice)
Combine all ingredients in crockpot, stir thoroughly, cover and cook on low for 8-10 hours. Before serving, taste for seasoning and add salt and more cumin if needed. (I added the rice during the last few minutes of cooking to "soak up" the juice. Served with sour cream & salsa rolled in tortillas.).

"COCK 'N BULL" STEW
1/4 c. A-1 steak sauce
4 chicken bouillon cubes
1 tsp. salt
1 tsp. pepper
1 tsp. brown sugar
1/2 c. hot water
2 to 3 lb. chicken thighs
1 lb. lean stewing beef, cut into 1 1/2 inch cubes
1 med. red onion, chopped
2 med. red potatoes, cubed
3 med. carrots, pared and sliced thin
1 (16 oz.) can Italian stewed tomatoes
1/4 c. flour
Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in crock pot; stir well. Add remaining ingredients except flour; mix carefully. Cover and cook on low setting for 7 to 10 hours; on high setting for 4 hours. Before serving, remove chicken and bone, and return meat to crock pot; stir well. To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Stew into crock pot. Cover and cook on high setting until thickened. 6 to 8 servings.

EASY CHEESY SOUP
2 cans cream of chicken mushroom soup
2 cups sharp cheddar cheese (shredded)
1 8-ounce Velveeta cheese (Cubed or shredded)
2 cups chicken broth
Mix together and heat over low heat. Stir to avoid sticking. Notes: I use regular cream of chicken soup and not chicken mushroom. Also, I sometimes add some cooked chicken to this. Also - this doubles well. I would think cooking it on low for 2 hours would work great. It is really smooth and creamy - so good!

"FORGOTTEN" MINESTRONE
1 pound round steak -- cut in 2" pcs., lean
6 cups water
1 28 oz can canned tomatoes -- cut up, undrained
2 beef bouillon cubes
1 medium onions -- chopped
2 tablespoons dried parsley
1/2 teaspoon salt -- optional
1 1/2 teaspoons thyme
1/2 teaspoon pepper
1 medium zucchini -- thinly sliced
1 16 oz can garbanzo beans -- rinsed & drained
1 cup elbow macaroni -- or small shells
1/4 cup grated Parmesan cheese -- optional
In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30-45 minutes more, or until the vegetables are tender. Sprinkle individual servings with Parmesan cheese if desired.

FRENCH ONION SOUP
4 Lg. Spanish onions, sliced
2 Tbs. butter
1 Tbs. sugar
2 Tbs. flour
2 cans beef broth
3 soup cans of water
½ cup red wine
2 tsp. Parmesan Cheese
French Bread, toasted
In evening, add onions, butter and sugar to 6 qt cooker, let it cook all night just giving it a stir before bed. In the morning the onions should be beautifully caramelized. Add flour and stir and let it cook for a few minutes. Then add beef broth, water and wine. Stir it up and let it cook all day. At supper time, ladled it into bowls, added Parmesan cheese and French bread, covered with mozzarella cheese.

GARDEN VEGETABLE SOUP
1/2 head of cabbage
1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
2 green onions, chopped
3 celery ribs, chopped
1 can (28oz.) tomatoes with liquid, cut up
4-6 cups chicken broth (depending on size of crockpot and amount of vegetables you use)
1 bay leaf
1 T. Parsley flakes
1/4 tsp. thyme
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. Italian seasoning
Noodles(if desired)
Combine all ingredients in large crockpot. Cook on high for 6-8 hours. Until vegetables are tender. Stir occasionally. Remove bay leaf before serving. Boil noodles on stove. Add before serving. Yield: 10 servings

GRANDPA STEW
1st layer fresh or frozen carrots
2nd layer fresh or canned potatoes
3rd layer browned hamburger
4th layer cream of mushroom and vegetable soup (1 or two cans of each).
Place in crock pot and cook til done. Serve with bread. (can add onions, etc…)

GREEK CHILI
1 48 ounce can tomato juice
1 16 ounce can tomato paste
1 pound hamburger (cooked and chopped finely)
1 pound cooked red beans (if you prefer, use two pounds hamburger instead of beans)
1 medium onion, diced
tablespoons chili powder
3 tablespoons garlic powder
2 tablespoons Apple Cider vinegar
2 tablespoons soy sauce
2 tablespoons cinnamon
2 tablespoons cumin
1 teaspoon black pepper
1 teaspoon red pepper
1 teaspoon salt
1 pound cooked spaghetti
1 pound grated cheddar cheese
Instructions: Cook hamburger. Chop it finely. Cook beans. Rinse. Drain. Mix all ingredients except spaghetti and cheese in crock-pot or large skillet. Stir well. The sauce is best if it simmers at least two hours. The longer it simmers the better. This is a great crock pot recipe to make the night before or the morning before you leave for work. When the sauce is almost done, cook the spaghetti and grate the cheese. Spoon heaping amounts of chili sauce over a plateful of spaghetti. Top with generous portion of cold, grated cheese. If you like onion, also top with more cold, diced onions. This is great with garlic bread and salad. This sauce is also great over hot dogs. Leave out the beans, add a dab of mustard and steam your hot dog bun. This makes a great Coney Island.

GREEN CHILE, CHEDDAR, & POTATO STEW
1 medium size onion, thinly sliced
1 stalk celery, thinly sliced
2 medium size pear-shaped (Roma-type) tomatoes, seeded and chopped
4 cloves garlic, minced or pressed
1 teaspoon each chili powder and ground cumin
1/2 teaspoon dry oregano
1 small can (about 4 oz) diced green chilies
1/4 cup lightly packed cilantro leaves
1.5 pounds small thin-skinned potatoes (each about 2" in diameter), scrubbed and cut lengthwise into 1/6’s
2 vegetable bouillon cubes
2 cups boiling water
salt
1 cup (about 4 oz.) shredded sharp Cheddar cheese
Cilantro sprigs (optional)
In a 4-quart or larger electric slow cooker, combine onion, celery, tomatoes, garlic, chili powder, cumin, oregano, chilies, cilantro leaves, and potatoes. Dissolves bouillon cubes into boiling water; pour bouillon over potato mixture. Cover and cook at low setting until potatoes are very tender when pierced (8-10 hours). Scoop out about 2 cups of the potatoes with a little of the liquid; whirl in a blender or food processor until pureed. Return puree to cooker. Increase heat setting to high; cover and cook until stew is heated through (about 20 more minutes). Season to taste with salt. Ladle into wide, shallow bowls; sprinkle evenly with cheese. Garnish with cilantro sprigs, if desired. Makes 4 servings. This stew is really a hearty, chunky soup. Try it with thick slices of whole-grain bread or with warm whole wheat tortillas.

 HEARTY CHICKEN SOUP
1 - 16 oz can tomatoes, cut up
1 1/2 cups diced cooked chicken
1/2 cup sliced carrot
1/2 cup sliced celery
1 - 3 oz. can sliced mushrooms, drained
3 teaspoons instant chicken bouillon granules
1 bay leaf
1/4 teaspoon dried thyme, crushed
5 cups water
1 cup cooked medium noodles
In crockpot combine undrained tomatoes, chicken, carrots, celery, mushrooms, bouillon, bay leaf, & thyme. Stir in water. Cover & cook on low for 6-8 hours. Turn to high setting; stir in cooked noodles. Cover; heat through, about 10 minutes. Remove bay leaf. Serves 5-6

IRISH LAMB STEW
2 lbs of ground lamb or lamb chuck (mine was still partially frozen)
1.5 lbs carrots
6-8 red skin potatoes
1 onion
1.5 cups water
Salt and pepper to taste
Chop the onion, carrots, and the unpeeled potatoes. Place a layer of 1/3 of the potatoes on the bottom of the crock. Cover with a layer of 1/3 of the onions and 1/3 of the carrots and then a layer of 1/3 of the lamb. Sprinkle the lamb with salt and pepper to taste. Repeat the layering again. Your crock will be bulging (I used a 3 qt). Pour water over the whole thing and cook for 6-8 hours. At the end of the cooking time, remove most of the chunky stuff and add a couple of tablespoons of flour to the juice stirring well. Cover and let cook for about 10 - 15 more minutes until you thicken the sauce. You could also use arrowroot or cornstarch I suppose. The thickening part was the part I didn't do. When you cook this on the stove, the sauce thickens more than when you do it in the crock, so you have to add the flour to thicken. I also found that it tasted even better the next day when I added some garlic to the mix.

ITALIAN SAUSAGE SOUP
1 lb ground pork sausage
½ tsp salt (I usually end up adding more salt at the end )
½ tsp pepper
¼ tsp oregano
¼ tsp basil
1 tsp garlic powder
½ envelope of Italian salad dressing powder
4 cups water
8 oz can of tomato sauce
1 tbsp soy sauce
1 cup shredded potatoes
1 cup shredded carrots
½ cup fine chopped onion
1 can green beans
Brown sausage in frying pan, drain and add to crockpot. Add water, tomato sauce and soy sauce. Mix in spices. Add the potatoes, carrots, onions and beans. Cover and cook on low for 6-8 hours.

 ITALIAN VEGETABLE SOUP
1 can corn
1 can Italian zucchini squash
1 (16oz) can tomatoes
1 (8oz) can tomato sauce
1 cup diced potatoes
1 pound hamburger
2 Tbsp. oregano leaves
A pinch of basil leaves
Couple shakes garlic salt
3 bay leaves
Brown hamburger. Drain. Add all ingredients in cp. Cook on low for 8 hours. Recipe doubles nicely for family serving. Servings: 4

LEMON-GARLIC CHICKEN
3 lb Chicken
1/2 c Lemon juice
1/2 c Garlic cloves; crushed
1 ts Seasoned salt
1 ts Poultry seasoning
2 ds Tabasco
1 c White wine
Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesn't fall apart.

LENTIL & CANADIAN BACON SOUP
4 cups water
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (14 1/2 ounces each) vegetable broth
2 medium carrots, cut into 1/2-inch pieces (1 cup)
1 medium potato, peeled and cut into 1/2-inch pieces (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 medium celery stalk, cut into 1/2-inch pieces
1 package (16 ounces) lentils (2 1/4 cups), sorted and rinsed
1 package (6 ounces) sliced Canadian-style bacon, coarsely chopped
Mix all ingredients in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 8 to 9 hours or until lentils are tender. Stir well before serving. 8 servings.

MAMA'S CHICKEN STEW
Yield: 8 servings
1 pound skinned, boned chicken breasts, cut into bite-size pieces
1 pound skinned, boned chicken thighs, cut into bite-size pieces
2 cups water
1 cup frozen small whole onions
1 cup (1/2-inch) sliced celery
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 (14-1/4-ounce) can fat-free chicken broth
2 cups halved mushrooms
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
Combine first 14 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a wire whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes. Yield: 8 servings (serving size: 1-1/2 cups).

MANHATTAN CLAM CHOWDER
3 celery ribs, sliced
1 large onion, chopped
1 can (14 1/2 oz.) sliced potatoes, drained
1 can (14 1/2 oz) sliced carrots, drained
2 cans (6 1/2 oz each) chopped clams
2 cups tomato juice
1 1/2 cups water
1/2 cup tomato puree
1 tbl. dried parsley flakes
1 1/2 tsp. dried thyme
1 tsp. salt, optional
1 bay leaf
2 whole black peppercorns
In a slow cooker, combine all ingredients; stir. Cover and cook on low for 8-10 hours or until the vegetables are tender. Remove bay leaf and peppercorns before servings. Yields: 9 servings.

MEATBALL STEW
1 1/2 pounds of extra lean ground beef
2 eggs
1 pack of instant oatmeal [ unflavored of course ]
1/2 cup mashed potatoes
1/4 cup unsweetened apple sauce
1/2 grated onion
2 T ketchup
salt and pepper
Mix well and form into meatballs. In the bottom of the crockpot I put cut up potatoes and carrots and put the meatballs on top. (can bake meatballs for 15 minutes in the oven first to brown) Pour 2 cans of lowfat cream of mushroom soup over the meatballs and cooked on low for around 8 hours.

MEXICAN GREEN CHILI
1 1/2 lbs. lean top round, cut into 1-inch pieces
1 (16 oz.) jar tomatillo salsa
1 (14 1/2 oz.) can Mexican-style stewed tomatoes, undrained and chopped
1 (14 1/2 oz) can fat-free beef broth
2 (4 1/2 oz) cans chopped green chilis
1 cup chopped onion
2 tsp. ground cumin
1 tsp. freshly ground pepper
2 tsp. bottled minced garlic
2 tsp. chili oil or powder
Combine all ingredients in crockpot; stir well. Cover; cook on low for 8 hours. Yield: 9 servings (serving size: 1 cup).

MINESTRONE:
2 cans chicken broth (I use fat free)
1 large can crushed tomatoes (I think it is 16 oz)
1 can kidney beans
3 tablespoons Italian seasoning
1 1/2 cups of frozen mixed vegetables
Place all in crockpot for, oh, maybe 4 hours on low. Cook 1 cup macaroni and add to the soup. You can top with fresh parmesan cheese, or not.

MIRACLE SOUP
3 large onions
2 green peppers
1/2 cabbage head, chopped fine
1/2 bunch celery
1 pkg. dry onion soup mix
1 large can pureed tomatoes
salt
pepper
bay leaf
4 c. water
Add dry onion soup mix to pureed tomatoes and water. Add finely chopped veggies and seasonings. Cook 1 hour or all day in crock-pot in low. Note: Can add soup bone if desired.

MUSHROOM BARLEY SOUP
1 1/2 pounds boneless beef chuck, cut into 3/4 inch cubes
1 T cooking oil
2 cups finely chopped onion
1 cup diced carrots
1/2 cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 t. dried thyme
1 can (14 1/2 oz) beef broth
1 can (14 1/2 oz) chicken broth
2 cups water
1/2 cup med. pearl barley
1 t. salt, optional
1/2 t. pepper
3 T chopped fresh parsley
In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Sauté onion, carrots and celery in drippings over med. heat until tender, about 5 min.. Add mushrooms, garlic and thyme; cook and stir for 3 min.. Put everything in crock on low all day.

MYSTERY CHILI
about 3 pounds ground turkey, browned
one can each of kidney beans, chili beans, black beans, cannelloni (small white kidney) beans
two packages of Lawry's Chili seasoning
couple cans of diced tomatoes
water per seasoning package
Stir well in pot. cook all day. Eat with cornbread with honey-butter

NO-FUSS POTATO SOUP
6 cups potatoes -- peeled and cubed
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
12 ounces evaporated milk
3 tablespoons chopped fresh parsley snipped chives -- optional
In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired.

OKLAHOMA STEAK SOUP
3 c. water
3 sm. chopped onions
3 stalks chopped celery
2 sliced carrots
1 (1 lb.) can tomatoes
1 tsp. pepper
1 (10 oz.) frozen vegetables
1 lb. sirloin steak, cubed
2 to 4 tbsp. beef bouillon
1/2 c. butter
1/2 c. flour
Put all except butter and flour into crockpot. Cook low 8 to 10 hours. 1 ½ hours before serving, turn up to high. Make roue of butter and flour stirring until smooth. Add to soup to thicken.

PASTA & BEAN SOUP
Makes about 6 cups or 6 servings
1 1/4 cups dried navy beans (soaked overnight, drained and then cooked in water)
or 1 (16 oz.) can of navy bean (I used 1 pound of great northerns)
1 strip bacon, finely chopped
1 large onion, finely chopped
1 large stalk celery, chopped
2 medium cloves garlic, minced
1/2 teaspoon each dried thyme and marjoram
1/4 teaspoon pepper
3/4 cup cooked small pasta
2 tablespoons minced fresh parsley
1/2 cup cooked, diced ham
6 cups water
6 teaspoons Ham Redi-Base ( didn't have, I used 3 tsp of chicken base and
3tsp. of beef base)
salt & pepper to taste
In a soup pot, saute bacon to render fat. Add onion, celery, garlic and sauté until limp. Add water and Ham Redi-Base to produce ham stock. Bring to a boil and add thyme, marjoram, parsley, beans and pasta. Simmer 5 minutes. Salt and pepper to taste. Serve

PIZZA SOUP
2 cans (26oz) tomato soup
2 26oz soup cans of water
2 cups diced tomatoes
1 med. onion diced
1 green pepper sliced thin
8 oz fresh mushrooms sliced
1 lb. Italian sausage browned, drained, crumbled
1 small package pepperoni
1 1/2 Tablespoons dried basil
2 Tablespoons dried oregano
1 Tablespoons onion powder
1 Tablespoon garlic powder
Mozzarella Cheese
Combine soup, water, and diced tomatoes in crockpot. Sauté onions, green pepper, and mushrooms over low heat, stir into crockpot with soup, add sausage, pepperoni and spices. Stir to mix. Cook on low 6-8 hours. Garnish each bowl with a handful of mozzarella cheese. This recipe makes enough freeze some for another day!!!

POLISH SAUSAGE STEW
Two packages of polish sausage links, hot or mild
two onions
four potatoes, cut up into chunks
one package whole baby carrots or four regular carrots cut up
cellery to taste
approximately one package frozen broccoli if desired
one cup water.
Cut polish sausage into slices. Place in crockpot with all the rest of the ingredients. Add water. Cook on high 4 to 6 hours or until everything is tender. It might be good to put the broccoli in the pot 40 minutes before serving. If fresh broccoli is used, place in pot along with the other ingredients. Salt to taste. No other seasoning needed.

PORK STEW
1 lb. pork (cut up, fat removed)
2 tbsp. flour
1\4 tsp. salt and pepper
2 tbsp. oil
1 chopped onion
2 cloves garlic
2 or more chopped carrots
4 or more potatoes, cut in pieces
2 apples chopped
1/2 or 3/4 c apple juice (I used mostly frozen concentrate)
2 tsp. each Dijon mustard and vinegar
1/2 tsp. thyme
1 cup frozen peas
I floured and salted the pork, then browned in oil. I added the garlic, mustard, and vinegar to the apple juice and deglazed the pan with it. Put the vegetables then apples then the pork in the pot and sprinkled with thyme and poured the deglazing liquid over everything. Cook on low 8 hours or so. I wasn't sure about the peas so at the last minute I cooked them in the microwave and stirred them in. Enjoy!

POTATO SOUP
Serving Size: 8
8 Large Potatoes, Cubed
2 Med. Onions, Chopped
2 Tbsp. Margarine
2 Chicken Bouillon Cubes
2 Tbsp. Parsley, Dry
6 Cups Water
2 Cups Milk
½ Cup Flour Mixed With Water
Place Ingredients 1 Through 6 In The Crockpot And Cook All Day On Low To Medium. 1/2 Hour To One Hour Before Serving; Add Milk And Flour Mixture. After The Soup Starts To Thicken, It Is Ready To Serve. NOTE: Add ¼ Pound Of Velveeta Cheese For Cheese Potato Soup. 1 Can Evaporated Milk May Be Substituted For The Regular Milk.

RAVIOLI SOUP
1 pound ground beef, lean
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 teaspoon onion salt
2 teaspoons minced garlic
1 tablespoon olive oil
1 1/2 cups finely chopped onion
28 ounces Italian-style crushed tomatoes in puree or plain crushed tomatoes in puree
6 ounces tomato paste
14 1/2 ounces beef broth or bouillon
1 cup water
1/2 teaspoon sugar
1/2 teaspoon died basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 cup chopped fresh parsley
12 ounces plain ravioli without sauce -- refrigerated/frozen grated Parmesan cheese
Brown the ground beef in a large pot; combine remaining ingredients except frozen ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 30-40 minutes, stirring occasionally. Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese.

RED BEANS, BARLEY & SAUSAGE STEW
1 lb. uncooked red kidney beans
46 oz can chicken broth
2 cup water
1 lb. smoked sausage, sliced
1 cup barley
2 bay leaves
1/2 tsp. garlic powder
1 tsp. thyme
Night before, rinse beans, place in large bowl with water to cover and soak overnight. Drain and rinse beans. Put all ingredients in large crockpot, stir, cover and cook on low for 8 hours. 8 servings

SAN FRANCISCO STEW
1-1/2lb ground beef, browned
1 onion cut into large chunks
1 tall can pork & beans
1/4 cup brown sugar
1 large can stewed tomatoes
3-6 slices raw bacon
Put into layers in a crockpot or slow cooker. Cook all day on low, or 4-5 hours on high.

SAVORY MUSHROOM BARLEY SOUP
1 1/2 lbs. bone in beef chuck, cut into 3/4 inch cubes
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 cups finely chopped onions
1 cup diced carrots
1/2 cup finely chopped celery
1 lb. fresh mushrooms, sliced
1 teaspoon minced garlic
1/4 teaspoon thyme
1 can (14 1/2 oz.) beef broth
1 can (14 1/2 oz.) chicken broth
1/2 cup barley
3 Tblsp. chopped fresh parsley
Sprinkle beef with salt and pepper. Heat oil in large pan over medium high heat. Brown beef and put in crock pot. Add rest of ingredients except broths and parsley. Add enough water to broths to make 6 cups and add to crockpot. Stir well. Cook on low for 6 hours. Sprinkle chopped fresh parsley on top of bowls when serving.

SMOKED SAUSAGE STEW
1 LB smoked sausage in 1/2" slices (or whatever size you prefer)
3-4 medium potatoes (peeled or not as you like), cut into approx. 1" cubes
1 15 oz. can green peas, undrained
1 15 oz. can chopped tomatoes, undrained (may use plain, Italian seasoned, etc.)
1 can French onion soup....or 2 cubes beef bouillon, 2 T onion flakes and 1
1/2 cups water
Dump it all in the crockpot and cook on low for 5-6 hours.

SPICY BLACK & RED BEAN SOUP
cooking spray
1 1/2 cups chopped onions
1 1/4 cups sliced carrots
2 cloves garlic, minced
3 cups chicken broth
2 teaspoons white sugar
1 (16 ounce) package white shoepeg corn
1 (15.25 ounce) can red beans or kidney beans, drained
1 (15 ounce) can black beans
1 (14.5 ounce) can Mexican style stewed tomatoes
1 (14.5 ounce) can diced tomatoes, drained
1 (4 ounce) can chopped green chilies
Combine everything in the crockpot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours. Makes 10 servings

SPLIT PEA & BROWN RICE SOUP WITH CURRY
2 c. dried split peas (rinsed and sorted)
6-7 c. chicken broth or water (depends on desired thickness)
1 large onion (I used the onion powder equivalent)
2 large potatoes, peeled and cut into 1/2" cubes
2 large carrots, peeled and cut into 1/2" cubes (I didn't use carrots, I just added more potato)
salt & pepper
2 T. butter (I used the Butter Buds equivalent to cut out the fat)
1 T. curry powder
1 c. cooked brown rice (since I used the crock pot, I used 1/3 c. uncooked rice)
I put everything in the CP and cooked for around 4-6 hours on high (until the peas suited me).

SPLIT PEA SOUP
I had a ham bone...with just a little bit of meat on it. I cooked it last night for about an hour in approximately 2 quarts of water. and refrigerated when it cool. (You could use ham hocks if you don't have a ham bone.) This morning, I skimmed the fat off, removed the bits of meat from bone.and used for soup. Following is my approximate recipe:
1 LB (2 C?) dried split peas
8 C broth from ham bone
bits of ham removed from bone
1/2 C chopped onion
1/2 C chopped celery stalk and leaves
2 medium carrots, 1/2" dice
2 bay leaves
salt and pepper to taste
Dump everything in the crockpot and cook on low for 10-12 hours. (This is very low-fat, with the only fat coming from the bits of ham and what minute bits of fat that might've been left in the broth.)

SPLIT PEA SOUP WITH HAM
2 c yellow split peas (rinsed and sorted)
6-7 c chicken broth
1 med. onion; chopped
3 med. potatoes; peeled, and cut into 1/2 inch cubes
3 med. carrot; peeled, and cut into 1/2 inch slices
1 celery; cut into 1/2 inch slices
1 lb. cooked ham; cut into ½ inch cubes
salt and pepper
1 Tbs. rubbed sage
1 Tbs. dried thyme
1/2 c brown rice; uncooked
Put everything into the crockpot, mix, and cook on low 6 to 8 hours. *Note: my family will not eat green split peas under any circumstances! The yellow peas seem to have a milder flavor. This soup is very thick and ends up more like a stew. Very good!

STEW
2 lbs. boneless beef stew meat cut into 1" cubes
8 stalks celery, cut into 2" chunks
8 carrots, cut into 1" chunks
6 potatoes, peeled, quartered
2 large onions, peeled, cut up
1 cup water or wine
1 28-oz can whole tomatoes or 2 12-oz jars brown home style gravy
1 tsp. instant beef bouillon
1/3 cup instant tapioca
2 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil, crumbled
1 tsp. minced garlic
Combine all ingredients in Dutch oven. Bake, covered, in 325 degree oven until meat and vegetables are tender (2 1/2 to 3 hours). Serves 8. OR Put in slow cooker and cook on low all day. Too much salt with bouillon, I think. I usually use the gravy instead of tomatoes because of my husband's preference and the wine because of mine.

STUFFED GREEN PEPPER SOUP
In Crock Pot:
2 cans of Tomato soup or one big can
1 pkg. of cooked Lipton Spanish rice
2 green peppers , chopped
1/2 small onion, chopped
1 LB cooked ground beef
1 can whole tomatoes
Cook as long as you like. I've left it simmer forever without negative results on low. Sprinkle with a little grated parmesan when serving.

TACO SOUP
Brown 2 lbs ground beef & 1 chopped onion (opt), drain and add to crockpot
Add 2 cans Ranch Style beans (kidney beans if you can't find that brand)
1 can tomatoes
1 can Rotel tomatoes with green chilies
2 cans yellow hominy (whole kernel corn if you prefer) with liquid
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch dip mix
Simmer-low-for at least two hours but it really is best if left on for up to six hours ( This my favorite soup! I love it with tortilla chips)

TEX-MEX CHILI
1 pound ground beef
2 cloves garlic -- minced
3 teaspoons chili powder
1/2 teaspoon ground cumin
15 1/2 ounces red kidney beans -- drained
1 cup celery -- chopped
1 cup onion -- chopped
1/2 cup green pepper -- chopped
16 ounces tomatoes, canned -- cut up
10 ounces tomatoes with green chilies -- undrained
1 cup v-8® vegetable juice
6 ounces tomato paste
1/4 teaspoon salt
cheddar cheese -- shredded
sour cream
In a skillet cook beef and garlic till brown. Drain off fat. Stir in chili powder and cumin; cook 2 min. more. Meanwhile, in a 3 1/2 to 6 quart crockery cooker combine beans, celery, onion, and green pepper. Add UNDRAINED tomatoes, UNDRAINED tomatoes with green chili peppers, vegetable juice cocktail or tomato juice, tomato paste, and salt. Stir in browned meat mixture. Cover; cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. Serve with cheese and sour cream.

TOMATO BEEF STEW
1lb. beef cubes (or venison cubes)
2 TBS flour seasoned w/ salt, pepper, garlic powder to taste
2Tbs Shortening
1 can tomato soup
1 soup can water
6 small onions
6 small carrots
3 large potatoes, peeled and cubed
Dust meat w/ flour. Brown in shortening. (I do this right in my slowcooker on top of the stove.) Mix soup and water. Pour over meat and add the rest of ingredients. Cook on low 6 hours.

TORTELLINI & VEGETABLE SOUP
2 cans vegetable broth -- (14 1/2-ounce)
1 can (I5 1/4-ounce) whole kernel corn -- drained
1 medium leek (white and tender -- green), rinsed well and chopped
2 garlic cloves -- crushed through a press
1/4 Cup chopped fresh basil
1 Can (28-ounce) diced peeled tomatoes
1 red bell pepper -- chopped
2 cups chopped zucchini (about 1 medium)
1 package fresh cheese tortellini -- (9-ounce)
1/2 teaspoon garlic pepper
Grated Parmesan cheese -- for serving
In a 4-quart electric slow cooker, mix together all the ingredients except the grated cheese. Cover and cook on the high heat setting 3 1/2 to 4 hours, or until the tortellini are tender. Do not overcook or the tortellini will become mushy. Serve immediately, topped with a sprinkling of cheese. Serve topped with grated Parmesan cheese.

TORTILLA SOUP
2 (4-oz) skinned and boned chicken breast halves, cubed (I used 4)
2 cups frozen whole kernel corn, thawed (I used 2 cans of drained Green Giant Mexicorn)
1 large onion, chopped
2 garlic cloves, pressed
2 (14 1/2 oz) cans low-sodium fat-free chicken broth
1 (10 3/4 oz) can tomato puree
1(10 oz) can diced tomatoes and green chilies (Rotel)
1 teaspoon Lawry's seasoned salt
2 teaspoons ground cumin
1 teaspoon chili powder
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground black pepper (I used Lawry’s seasoned pepper
1 bay leaf
4 (5 1/2 inch) corn tortillas
Garnish: chopped fresh cilantro
Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook at HIGH 6 hours. Discard bay leaf. Cut tortillas into 1/4 inch wide strips - place on a baking sheet. Bake at 375 for 5 minutes or until crisp. Serve with soup; garnish, if desired with cilantro. Yield: 10 cups

TURKEY & BLACK-EYED PEA CHILI
1 16 oz. pkg. dried black-eyed peas -- rinsed and drained
3 cups very hot water
5 teaspoons chili powder
2 teaspoons cumin seeds
2 cloves garlic -- minced
Cayenne pepper -- to taste
2 medium onions -- chopped
1/2 green bell pepper -- chopped
1/2 red bell pepper -- chopped
2 cups chopped cooked turkey or chicken breast
2 tablespoons tomato paste
1 cup prepared salsa
Chopped scallions, chopped tomatoes,
Shredded Cheddar cheese, sour cream
1. In a slow cooker, mix together the black-eyed peas, hot water, 4 teaspoons of the chili powder, the cumin seeds, garlic, cayenne pepper, onions, bell peppers, and turkey. 2. Cover and cook on the HIGH heat setting for 1 hour. Reduce the setting to LOW and continue cooking, covered, 3 hours longer, or until the peas are tender but not mushy. 3. Stir in the remaining 1 teaspoon chili powder, the tomato paste, and the salsa. Serve topped with scallions, tomatoes, cheese, and a dollop of sour cream.

VEGETABLE SOUP
1 lb boneless round steak cut into 1/2 inch cubes
1 can (14 1/2 oz) diced tomatoes, undrained
3 cups water
2 med. potatoes, peeled and cubed
2 med. onions, diced
3 celery ribs, sliced
3 beef bouillon cubes
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1-1/2 cups frozen mixed vegetables
In a slow cooker combine the first 12 ingredients. Cover and cook on high for 6 hours. Add frozen vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

VEGGIE CHILI
olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T cumin
1 tsp. cayenne (or to your taste)
1 pkg. frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1-1.5 C picante sauce (Shotgun Willie's green sauce -very hot- works well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired
Sauté onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.
Next, add the peppers, sauté them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired.