Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes by Phyllis Good

cooker.
    2. Cover. Cook on Low 4½-9 hours, or until vegetables are done to your liking.
    Variations:
    1. This is good with a garnish of sour cream and/or grated cheddar cheese on each individual serving.
    2. This works well as a topping over cooked rice.

    Lotsa Beans Vegetarian Chili
    Joleen Albrecht
    Gladstone, MI

    Makes 8 servings
    Prep Time: 10-15 minutes
    Cooking Time: 2-4 hours
    Ideal slow-cooker size: 5-qt.

    15½-oz. can kidney beans, rinsed and drained
    15½-oz. can garbanzo beans, rinsed and drained
    16-oz. can vegetarian baked beans
    19-oz. can black bean soup
    15-oz. can whole-kernel corn, drained
    14½-oz. can chopped tomatoes
    1 green bell pepper, chopped
    1 onion, chopped
    2 ribs celery, chopped
    2 cloves garlic, chopped
    1 Tbsp. chili powder
    1 Tbsp. dried oregano
    1 Tbsp. dried parsley
    1 Tbsp. dried basil
    1½ tsp. Tabasco, optional
    1. Combine all beans, soup, and all vegetables in slow cooker.
    2. Stir in all seasonings.
    3. Cover. Cook on High 2-3 hours, or on Low 4 hours.
    Serving suggestion: If you wish, garnish individual servings of chili with sour cream , shredded cheddar cheese , and tortilla chips .

    Hearty Black Bean Soup
    Della Yoder
    Kalona, IA

    Makes 6-8 servings
    Prep. Time: 15 minutes
    Cooking Time: 9-10 hours
    Ideal slow-cooker size: 4-qt.

    3 medium carrots, halved and thinly sliced
    2 celery ribs, thinly sliced
    1 medium onion, chopped
    4 cloves garlic, minced
    20-oz. can black beans, drained and rinsed
    2 14½-oz. cans vegetable broth
    15-oz. can crushed tomatoes
    1½ tsp. dried basil
    ½ tsp. dried oregano
    ½ tsp. ground cumin
    ½ tsp. chili powder
    ½ tsp. hot pepper sauce
    1. Combine all ingredients in slow cooker.
    2. Cover. Cook on Low 9-10 hours.
    Serving suggestion: This may be served over cooked rice .
    Variation:
    If you prefer a thicker soup, use only 1 can broth.

    Black Bean and Corn Soup
    Joy Sutter
    Iowa City, IA

    Makes 6-8 servings
    Prep. Time: 10 minutes
    Cooking Time: 5-6 hours
    Ideal slow-cooker size: 4-qt.

    2 15-oz. cans black beans, drained and rinsed
    14½-oz. can Mexican stewed tomatoes, undrained
    14½-oz. can diced tomatoes, undrained
    11-oz. can whole-kernel corn, drained
    4 green onions, sliced
    2-3 Tbsp. chili powder
    1 tsp. ground cumin
    ½ tsp. dried, minced garlic
    1. Combine all ingredients in slow cooker.
    2. Cover. Cook on High 5-6 hours.
    Variations:
    1. Use 2 cloves fresh garlic, minced, instead of dried garlic.
    2. Add 1 large rib celery, sliced thinly, and 1 small green pepper, chopped.

    Tuscan Garlicky Bean Soup
    Sara Harter Fredette
    Williamsburg, MA

    Makes 8-10 servings
    Prep. Time: 10 minutes
    Soaking Time: 1 hour
    Cooking Time: 8-10 hours
    Ideal slow-cooker size: 4-qt.

    1 lb. dry Great Northern, or other dry white, beans
    1 qt. water
    1 qt. vegetable broth
    2 garlic cloves, minced
    4 Tbsp. chopped parsley
    olive oil
    2 tsp. salt
    ½ tsp. pepper
    1. Place beans in large soup pot. Cover with water and bring to boil. Cook 2 minutes. Remove from heat. Cover pot and allow to stand for 1 hour. Drain, discarding water.
    2. Combine beans, 1 quart fresh water, and broth in slow cooker.
    3. Sauté garlic and parsley in olive oil in skillet. Stir into slow cooker. Add salt and pepper.
    4. Cover. Cook on Low 8-10 hours, or until beans are tender.

    Bean Soup
    Joyce Cox
    Port Angeles, WA

    Makes 10-12 servings
    Prep. Time: 10 minutes
    Cooking Time: 5½-13 hours
    Ideal slow-cooker size: 4-qt.

    1 cup dry Great Northern beans
    1 cup dry red beans, or pinto beans
    4 cups water
    28-oz. can diced tomatoes
    1 medium onion, chopped
    2 Tbsp. vegetable bouillon granules, or 4 bouillon cubes
    2 garlic cloves, minced
    2 tsp. Italian seasoning, crushed
    9-oz. pkg. frozen green beans, thawed
    1. Soak and rinse dried beans.
    2. Combine all ingredients except green beans in slow cooker.
    3. Cover. Cook on High 5½-6½ hours, or on Low 11-13 hours.
    4. Stir green beans into soup during last 2 hours.
    Don’t have enough time? A lot of dishes can be made in less time