The document contains recipes for 19 different soup recipes, including 7 Vegetable Soup, Cheese and Broccoli Soup, Slow Cooker French Onion Soup, Northern Italian Soup, Mean Bean Soup, French Shells and Cheese, and Cabbage with a Kick. The recipes provide lists of ingredients and instructions for combining them in a slow cooker to produce hearty, filling soup dishes.
The document contains recipes for 19 different soup recipes, including 7 Vegetable Soup, Cheese and Broccoli Soup, Slow Cooker French Onion Soup, Northern Italian Soup, Mean Bean Soup, French Shells and Cheese, and Cabbage with a Kick. The recipes provide lists of ingredients and instructions for combining them in a slow cooker to produce hearty, filling soup dishes.
The document contains recipes for 19 different soup recipes, including 7 Vegetable Soup, Cheese and Broccoli Soup, Slow Cooker French Onion Soup, Northern Italian Soup, Mean Bean Soup, French Shells and Cheese, and Cabbage with a Kick. The recipes provide lists of ingredients and instructions for combining them in a slow cooker to produce hearty, filling soup dishes.
The document contains recipes for 19 different soup recipes, including 7 Vegetable Soup, Cheese and Broccoli Soup, Slow Cooker French Onion Soup, Northern Italian Soup, Mean Bean Soup, French Shells and Cheese, and Cabbage with a Kick. The recipes provide lists of ingredients and instructions for combining them in a slow cooker to produce hearty, filling soup dishes.
1. Mix together the broth, butter, onion, celery, cumin and 1 teaspoon each of salt and pepper in a greased slow cooker. Cook covered on low for 6-7 hours, or high for 3-4 hours. 2. Mix in the zucchini and broccoli and cook on high for 30 minutes to 1 hour, or until the broccoli is tender-crisp. 3. Turn off the heat and stir in the cream. Let set for 10 minutes before serving. Cheese and Broccoli Soup
1. Mix everything together with 2 cups of water in a greased slow cooker. Cook covered on low for 6-7 hours, or high for 3-1/2 to 4 hours. Stir once, one hour before serving. Slow Cooker French Onion Soup
1. Cook the onions and garlic in the butter in a skillet over low heat for 20 minutes, stirring often. Do NOT brown. 2. Combine the onions, garlic, beef broth, Worcestershire sauce and 1 cup of water in a greased slow cooker. Cook covered on low for 5-8 hours, or on high for 2-1/2 to 4 hours. 3. When ready to serve, toast the bread. Add a slice of cheese to the top of each and broil for 3-4 minutes, or until the cheese is bubbly. 4. Pour the soup into bowls and serve with the bread slices over top. Northern Italian Soup
Ingredients
2 (15 ounce) cans great northern beans with liquid
2 (15 ounce) cans pinto beans with liquid 1 large onion, chopped 1 tablespoon instant beef bouillon granules 1 tablespoon minced garlic 2 teaspoons Italian seasoning 2 (15 ounce) cans Italian stewed tomatoes 1 (15 ounce) can green beans, drained
Directions
1. Mix together the first six ingredients along with 2 cups of water in a greased slow cooker. Cook covered on low for 6-8 hours. 2. Stir in the tomatoes and green beans, increase the heat to high and cook for 30 more minutes. Veggie Shells Soup
Ingredients
2 yellow squash, peeled and chopped
2 zucchini, sliced 1 (10 ounce) package frozen whole kernel corn, thawed 1 red bell pepper, chopped 1 (15 ounce) can stewed tomatoes 1 teaspoon Italian seasoning 2 teaspoons dried oregano 2 (14 ounce) cans beef broth 3/4 cup small shell pasta Mozzarella cheese, optional
Directions
1. Mix together everything but the pasta and cheese along with 2 cups of water to a greased slow cooker. Cook covered for 6-7 hours on low. 2. Mix in the pasta and cook for 30-45 more minutes, or until the pasta is tender. Serve with the cheese sprinkled over top. Mean Bean Soup
Ingredients
4 (15 ounce) cans seasoned pinto beans with liquid
1. Mix everything together along with 1 cup of water in a greased slow cooker. Cook covered on low for 5-6 hours. French Shells and Cheese
Ingredients
3 (10 ounce) cans tomato bisque soup
1 (10 ounce) can French onion soup 2 teaspoons Italian seasoning 3/4 cup tiny pasta shells 1-1/2 cups shredded mozzarella cheese
Directions
1. Add the soups and seasoning to a greased slow cooker along with 1-1/2 soup cans of water. Cook on high for 1 hour, or until hot. 2. Stir in the pasta and cook for 1-1/2 to 2 more hours, or until the pasta is cooked. Stir often to prevent the pasta from sticking. 3. Turn the heat off and stir in the cheese. Let set until the cheese has melted. Serve. Cabbage with a Kick
Ingredients
1 pound lean ground beef, browned and drained
1 small head cabbage, chopped 2 (15 ounce) cans jalapeno pinto beans with liquid 1 (15 ounce) can tomato sauce 1 (15 ounce) can Mexican stewed tomatoes 1 (14 ounce) can beef broth 2 teaspoons ground cumin 1 cup water
Directions
1. Add everything to a greased slow cooker. Cook covered for 5-6 hours on low, or until the cabbage is tender. Mexican Chicken Soup
Ingredients
2 (15 ounce) cans Mexican stewed tomatoes
2 (14 ounce) cans chicken broth 2 (10 ounce) cans chicken noodle soup 1 (15 ounce) can shoe-peg corn, drained 1 (15 ounce) can cut green beans, drained 1 (12 ounce) can diced chicken breast Shredded pepper-jack cheese
Directions
1. Combine everything but the cheese in a greased slow cooker. Cook covered on low for 2-3 hours. Serve with the cheese sprinkled over top. Simple Creamy Potato Soup
1. Mix together the potatoes, onion broth and 1/2 teaspoon of pepper in a greased slow cooker. Cook covered on low for 8-10 hours. Mash the potatoes as they soften. 2. One hour prior to serving, mix in the cheese and cream. Hearty Beef Soup
1. Mix together everything but the noodles in a greased slow cooker. Cook covered on low for 4-5 hours. 2. Prepare the noodles according to the package directions. Mix into the slow cookers and cook for 30 more minutes. 3-B Soup
Ingredients
1 pound lean ground beef, browned
2 onions, chopped 2 cups sliced celery 2 (14 ounce) cans beef broth 1 (15 ounce) can Mexican stewed tomatoes 2 (15 ounce) cans black beans, rinsed and drained 3/4 cup water Salt and pepper
Directions
1. Add everything to greased slow cooker. Cook covered for 6-7 hours on low, or 3-3-1/2 hours on high. Supper Soup
Ingredients
1 pound lean beef stew meat
Seasoned pepper 1 (14 ounce) can beef broth 1 (7 ounce) box beef-falvored rice and vermicelli mix 1 (10 ounce) package frozen peas and carrots 2-1/2 cups vegetable juice 2 cups water
Directions
1. Brown the stew meat with the pepper. Drain.
2. Mix together all the ingredients in a greased slow cooker. Cook covered on low for 6-7 hours. Beef and Vegetable Twist
Ingredients
1 pound lean ground beef, browned and drained
1 (16 oucne) package coleslaw mix 1 (15 ounce) can cut green beans 1 (15 ounce) can whole kernel corn 2 (15 ounce) cans Italian stewed tomatoes 2 (14 ounce) cans beef broth
Directions
1. Combine everything together in a greased slow cooker. Season with salt and pepper. Cook covered for 7-9 hours on low. Chilly Chili Soup
Ingredients
3 (15 ounce) cans chili with beans
1 (15 ounce) can whole kernel corn 1 (!4 ounce) can beef broth 2 (15 ounce0 cans Mexican stewed tomatoes 2 teaspoons ground cumin 2 teaspoons chili powder 1 cup water
Directions
1. Add everything to a greased slow cooker. Cook covered on low for 4-5 hours. Veggie-Chili Soup
Ingredients
2 pounds lean ground beef, browned
2 (15 ounce) cans chili without beans 1 (16 ounce) frozen mixed vegetables, thawed 3 (14 ounce) cans beef broth 2 (15 ounce) cans stewed tomatoes 1 teaspoon seasoned salt 1 cup water
Directions
1. Mix everything together in a greased slow cooker. Cook covered on low for 6-7 hours. Whole Lotta Enchilada Soup
1. Add the beef, tomatoes, beans, corn, onion, enchilada sauce and 1 cup of water to a greased slow cooker. Cook covered on low for 6-8 hours, or on high for 3-4 hours. Mix in the cheese. Serve topped with the crushed chips. Meatballs for All Soup
Ingredients
1 (32 ounce) package frozen meatballs
2 (15 ounce) cans stewed tomatoes 3 large potatoes, peeled and diced 4 carrots, peeled and sliced 2 medium onions, chopped 2 (14 ounce) cans beef broth 2 tablespoons cornstarch
Directions
1. Add everything but the cornstarch to a greased slow cooker along with 1 cup of water. Season with salt and pepper. Cook covered on low for 5-6 hours. 2. Combine the cornstarch with 1/4-cup water. Pour into the slow cooker. Increase the heat to high and cook for 10-15 more minutes, or until thickened. Tomato-Taco Soup
Ingredients
2 pounds lean ground beef, browned and drained
2 (15 ounce) cans ranch-style beans with liquid 1 (15 ounce) can whole kernal corn, drained 2 (15 ounce) cans stewed tomatoes 1 (10 ounce) can diced tomatoes and green chilies 1 (1 ounce) packet ranch dressing mix 1 (1 ounce) packet taco seasoning
Directions
1. Mix everything together in a greased slow cooker. Cook covered on low for 8-10 hours.
