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

by increasing the temperature to High and cooking the dish for about half the time as is necessary on Low.
    Jenny R. Unternahrer, Wayland, IA

    Veggie Stew
    Ernestine Schrepfer
    Trenton, MO

    Makes 10-15 servings
    Prep. Time: 15 minutes
    Cooking Time: 9-11 hours
    Ideal slow-cooker size: 8-qt.

    5-6 potatoes, cubed
    3 carrots, cubed
    1 onion, chopped
    ½ cup chopped celery
    2 cups canned diced, or stewed, tomatoes
    3 vegetable bouillon cubes dissolved in 3 cups water
    1½ tsp. dried thyme
    ½ tsp. dried parsley
    ½ cup brown rice, uncooked
    1 lb. frozen green beans
    1 lb. frozen corn
    15-oz. can butter beans
    46-oz. can V8 juice
    1. Combine potatoes, carrots, onion, celery, tomatoes, broth, thyme, parsley, and rice in 8-quart cooker, or two medium-sized cookers.
    2. Cover. Cook on High 2 hours. Purée one cup of mixture and add back to slow cooker to thicken the soup.
    3. Stir in beans, corn, butter beans, and juice.
    4. Cover. Cook on High 1 more hour, then reduce to Low and cook 6-8 more hours.

    Southwestern Soup
    Evelyn L. Ward
    Greeley, CO

    Makes 4 servings
    Prep. Time: 10-20 minutes
    Cooking Time: 6-8 hours
    Ideal slow-cooker size: 4-qt.

    Soup:
    2 14-oz. cans vegetable broth
    ½ cup sliced carrots
    ½ cup diced onions
    1 cup diced potatoes
    1 garlic clove, minced
    8-oz. can, or 1 cup home-canned, crushed tomatoes
    1 Tbsp. Worcestershire sauce
    salsa to taste
    Garnishes:
    grated cheese
    diced avocados
    diced green peppers
    diced cucumbers
    2¼-oz. can sliced ripe olives
    6-oz. fresh mushrooms, sliced and sautéed in butter
    6-oz. can cooked and peeled tiny shrimp
    1 cup green onion, sliced
    3 hard-cooked eggs, chopped
    1 cup diced tomatoes
    sour cream
    1. Combine broth, carrots, onions, potatoes, garlic, tomatoes, and Worcestershire sauce in slow cooker. Cook on Low 6-8 hours.
    2. Before serving, stir in salsa, sampling as you go to get the right balance of flavors.
    Serving suggestion: Serve the soup in bowls, allowing guests to add garnishes of their choice.

    Heart Happy Tomato Soup
    Anne Townsend
    Albuquerque, NM

    Makes 6 servings
    Prep. Time: 10 minutes
    Cooking Time: 5-8 hours
    Ideal slow-cooker size: 3½-qt.

    46-oz. can tomato juice
    8-oz. can tomato sauce
    ½ cup water
    1 Tbsp. bouillon granules
    1 sprig celery leaves, chopped
    half an onion, thinly sliced
    ½ tsp. dried basil
    2 Tbsp. sugar
    1 bay leaf
    ½ tsp. whole cloves
    1. Combine all ingredients in greased slow cooker. Stir well.
    2. Cover. Cook on Low 5-8 hours. Remove bay leaf and cloves before serving.
    Note:
    If you prefer a thicker soup, add ¼ cup instant potato flakes. Stir well and cook 5 minutes longer.

    Vegetarian Minestrone Soup
    Connie Johnson
    Loudon, NH

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

    6 cups vegetable broth
    2 carrots, chopped
    2 large onions, chopped
    3 ribs celery, chopped
    2 garlic cloves, minced
    1 small zucchini, cubed
    1 handful fresh kale, chopped
    ½ cup dry barley
    1 can chickpeas, or white kidney beans, drained
    1 Tbsp. parsley
    ½ tsp. dried thyme
    1 tsp. dried oregano
    28-oz. can crushed Italian tomatoes
    1 tsp. salt
    ¼ tsp. pepper
    1. Combine all ingredients in slow cooker.
    2. Cover. Cook on Low 6-8 hours, or until vegetables are tender.
    Serving suggestion: Sprinkle individual servings with grated cheese .

    Joyce’s Minestrone
    Joyce Shackelford
    Green Bay, WI

    Makes 6 servings
    Prep. Time: 15 minutes
    Cooking Time: 4-16 hours
    Ideal slow-cooker size: 4- to 5-qt.

    3½ cups vegetable broth
    28-oz. can crushed tomatoes
    2 medium carrots, thinly sliced
    ½ cup chopped onion
    ½ cup chopped celery
    2 medium potatoes, thinly sliced
    1-2 garlic cloves, minced
    16-oz. can red kidney beans, drained
    2 oz. thin spaghetti, broken into 2-inch pieces
    2 Tbsp. parsley flakes
    2-3 tsp. dried basil
    1-2 tsp. dried oregano
    1 bay leaf
    1. Combine all ingredients in slow cooker.
    2. Cover. Cook on High 4-6 hours, or on Low 10-16 hours.
    3. Remove bay leaf.