Easy Slow Cooker Cookbook (7 page)

LOW for 3 to 5 hours. Serves 4 to 6.

45

sOUps

sausage-pizza soup

1 (16 ounce) package Italian link sausage,

thinly sliced

.5 kg

1 onion, chopped

2 (4 ounce) cans sliced mushrooms

2 (114 g)

1 small green bell pepper, cored, seeded, julienned
1 (15 ounce) can Italian stewed tomatoes

425 g

1 (14 ounce) can beef broth

396 g

1 (8 ounce) can pizza sauce

227 g

shredded mozzarella cheese

• Combine all ingredients in slow cooker and stir well.

• Cover and cook on LOW for 4 to 5 hours.

• Sprinkle mozzarella cheese over each serving.

Serves 4 to 6.

46

sOUps

Creamy Vegetable soup

3 (14 ounce) cans chicken broth

3 (396 g)

¼ cup (½ stick) butter, melted

60 ml

1 (16 ounce) package frozen mixed vegetables

.5 kg

1 onion, chopped

3 ribs celery, sliced

1 teaspoon ground cumin

5 ml

3 zucchini, coarsely chopped

2 cups chopped, fresh broccoli

480 ml

1 cup half-and-half cream

240 ml

• In large slow cooker, combine broth, butter, vegetables, onion, celery, cumin, 1 teaspoon (5 ml) each of salt and pepper and stir well.

• Cover and cook on LOW for 6 to 7 hours or on HIGH

for 3 to 4 hours.

• Stir in zucchini and broccoli. If not using HIGH

temperature, turn heat to HIGH and cook additional 30

minutes to 1 hour or until broccoli is tender-crisp.

• Turn off heat and stir in half-and-half cream. Let stand 10 minutes before serving. Serves 6 to 8.

47

sOUps

Cream of zucchini soup

1 small onion, very finely chopped

3½ - 4 cups grated zucchini with peel

830 ml

2 (14 ounce) cans chicken broth

2 (396 g)

1 teaspoon seasoned salt

5 ml

1 teaspoon dried dill weed

5 ml

½ teaspoon white pepper

2 ml

2 tablespoons butter, melted

30 ml

1 (8 ounce) carton sour cream

227 g

• In small, sprayed slow cooker, combine all ingredients except sour cream.

• Cover and cook on LOW for 2 hours.

• Fold in sour cream and continue cooking for about

10 minutes or just until soup is hot. Serves 4.

48

sOUps

Black Bean soup

2 (14 ounce) cans chicken broth

2 (396 g)

3 (15 ounce) cans black beans, rinsed, drained

3 (425 g)

2 (10 ounce) cans tomatoes and green chilies

2 (280 g)

1 onion, chopped

1 teaspoon ground cumin

5 ml

½ teaspoon dried thyme

2 ml

½ teaspoon dried oregano

2 ml

2 - 3 cups cooked, finely diced ham

480 ml

• In slow cooker, combine chicken broth and black beans and turn cooker to HIGH.

• Cook just long enough for ingredients to get hot.

• With potato masher, mash about half of the beans in cooker.

• Reduce heat to LOW and add tomatoes and green

chilies, onion, spices, diced ham and ¾ cup (180 ml)

water.

• Cover and cook for 5 to 6 hours. Serves 6 to 8.

49

sOUps

Confetti-Chicken soup

1 pound boneless, skinless chicken thighs

.5 kg

1 (6.2 ounce) package chicken and

herb-flavored rice

168 g

3 (14 ounce) cans chicken broth

3 (396 g)

3 carrots, sliced

1 (10 ounce) can cream of chicken soup

280 g

1½ tablespoons chicken seasoning

22 ml

1 (10 ounce) package frozen whole kernel corn,

thawed

280 g

1 (10 ounce) package frozen baby green peas,

thawed

280 g

• Cut thighs in thin strips.

• In 5 or 6-quart (5 L) slow cooker, combine chicken, rice, chicken broth, carrots and 1 cup (240 ml) water.

• Cover and cook on LOW for 8 to 9 hours.

• About 30 minutes before serving, turn heat to HIGH

and add corn and peas to cooker. Continue cooking for additional 30 minutes. Serves 4 to 6.

50

sOUps

Turkey and Mushroom soup

Another great way to use leftover chicken or turkey
2 cups sliced shitake mushrooms

480 ml

2 ribs celery, sliced

1 small onion, chopped

2 tablespoons butter

30 ml

1 (15 ounce) can sliced carrots

425 g

2 (14 ounce) cans chicken broth

396 g

½ cup orzo pasta

120 ml

2 cups cooked, chopped turkey or chicken

480 ml

• In skillet, saute mushrooms, celery and onion in butter.

• Transfer vegetables to slow cooker and add carrots, broth, orzo and turkey. (Do not use smoked turkey.)

• Cover and cook on LOW for 2 to 3 hours or on HIGH

for 1 to 2 hours. Serves 4 to 6.

51

sOUps

Tasty Cabbage and Beef soup

1 pound lean ground beef

.5 kg

1 (16 ounce) package coleslaw mix

.5 kg

1 (15 ounce) can cut green beans

425 g

1 (15 ounce) can whole kernel corn

425 g

2 (15 ounce) cans Italian stewed tomatoes

2 (425 g)

2 (14 ounce) cans beef broth

2 (396 g)

• In skillet, brown ground beef, drain fat and place in large slow cooker.

• Add slaw mix, green beans, corn, tomatoes and beef

broth and add a little salt and pepper.

• Cover and cook on LOW for 7 to 9 hours. Serve with cornbread. Serves 6 to 8.

Chili soup

3 (15 ounce) cans chili with beans

3 (425 g)

1 (15 ounce) can whole kernel corn

425 g

1 (14 ounce) can beef broth

396 g

2 (15 ounce) cans Mexican stewed tomatoes

2 (425 g)

2 teaspoons ground cumin

10 ml

2 teaspoons chili powder

10 ml

• In 5 to 6-quart (5 L) slow cooker, combine chili, corn, broth, tomatoes, cumin, chili powder and 1 cup

(240 ml) water.

• Cover and cook on LOW for 4 to 5 hours. Serve with warm, buttered flour tortillas. Serves 6 to 8.

52

sOUps

Chicken-pasta soup

1½ pounds boneless, skinless chicken thighs, cubed .7 kg
1 onion, chopped