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

Serve.

    Vegetarian Minestrone Soup with Pasta
    Joleen Albrecht
    Gladstone, MI

    Makes 10 servings
    Prep Time: 20 minutes
    Cooking Time: 6-8 hours
    Ideal slow-cooker size: 5-qt.

    15½-oz. can kidney beans, rinsed and drained
    15½-oz. can garbanzo beans, rinsed and drained
    4 medium tomatoes, chopped
    2 medium carrots, chopped
    1 medium zucchini, halved and chopped
    1½ cups shredded cabbage
    2 ribs celery, chopped
    6 cups vegetable broth
    1¼ tsp. Italian seasoning
    1 tsp. salt
    ¼ tsp. pepper
    2 cups cooked elbow macaroni
    1. Combine beans, vegetables, broth, and seasonings in slow cooker.
    2. Cover. Cook on Low 6-8 hours, or until vegetables are done to your liking.
    3. Stir in cooked macaroni and heat through.
    Serving suggestion: Serve, topping each individual bowl with ½ Tbsp. grated Parmesan cheese .

    Grace’s Minestrone Soup
    Grace Ketcham
    Marietta, GA

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

    ¾ cup dry elbow macaroni
    2 qts. vegetable broth
    2 large onions, diced
    2 carrots, sliced
    half a head of cabbage, shredded
    ½ cup celery, diced
    1-lb. can tomatoes
    ½ tsp. salt
    ½ tsp. dried oregano
    1 Tbsp. minced parsley
    ¼ cup each frozen corn, peas, and lima beans
    ¼ tsp. pepper
    1. Cook macaroni according to package directions. Set aside.
    2. Combine all ingredients except macaroni in large slow cooker.
    3. Cover. Cook on Low 8 hours. Add macaroni during last 30 minutes of cooking time.
    Serving suggestion: Garnish individual servings with grated Parmesan or Romano cheese .

    Salsa Soup
    Sue Hamilton
    Minooka, IL

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

    3 cups (26 oz.) corn-black bean mild salsa
    6 cups vegetable broth
    ¼ cup white long-grain rice, uncooked
    1. Combine all ingredients in slow cooker.
    2. Cover. Cook on Low 4-6 hours, or until rice is tender.

    Winter Squash and White Bean Stew
    Mary E. Herr
    Three Rivers, MI

    Makes 6 servings
    Prep. Time: 15 minutes
    Cooking Time: 3-4 hours
    Ideal slow-cooker size: 4-qt.

    1 cup chopped onions
    1 Tbsp. olive oil
    ½ tsp. ground cumin
    ¼ tsp. salt
    ¼ tsp. cinnamon
    1 garlic clove, minced
    3 cups peeled, butternut squash, cut into ¾-inch cubes
    1½ cups vegetable broth
    19-oz. can cannellini beans, drained
    14½-oz. can diced tomatoes, undrained
    1 Tbsp. chopped fresh cilantro
    1. Combine all ingredients in slow cooker.
    2. Cover. Cook on High 1 hour. Reduce heat to Low and heat 2-3 hours.
    Variations:
    1. Beans can be puréed in blender and added during the last hour.
    2. Eight ounces dried beans can be soaked overnight, cooked until soft, and used in place of canned beans.

    Black Bean and Butternut Chili
    Colleen Heatwole
    Burton, MI

    Makes 10 servings
    Prep Time: 20 minutes
    Cooking Time: 4-5 hours
    Ideal slow-cooker size: 5-qt.

    1 medium onion, chopped
    1 medium red bell pepper, chopped
    3 cloves garlic, minced
    2 Tbsp. olive oil
    3 cups vegetable broth
    2 15-oz. can black beans, rinsed and drained
    5 cups butternut, or buttercup, squash, peeled and cubed
    14½-oz. can crushed tomatoes
    2 tsp. dried parsley flakes
    1½ tsp. dried oregano
    1½ tsp. cumin
    1 tsp. chili powder
    ½ tsp. salt
    1. In large skillet, sauté onion, red pepper, and garlic in olive oil until tender.
    2. Combine sautéed ingredients with all other ingredients in slow cooker.
    3. Cover. Cook on Low 4-5 hours, or until vegetables are done to your liking.

    Lentil and Squash Soup
    Colleen Heatwole
    Burton, MI

    Makes 6 servings
    Prep Time: 10-20 minutes
    Cooking Time: 4 hours
    Ideal slow-cooker size: 5-qt.

    1 cup onion, chopped
    2 cloves garlic, minced
    1 Tbsp. olive oil
    4 cups vegetable broth
    3 cups (about 1¼ lbs.) butternut, or buttercup, squash, peeled and cubed
    1 cup carrots, chopped
    1 cup dried lentils, rinsed
    1 tsp. dried oregano
    ½ tsp. salt
    1 tsp. dried basil
    2 4½-oz. cans diced tomatoes
    1. Sauté onion and garlic in olive oil in skillet.
    2.