Easy Slow Cooker Cookbook Read Online Free PDF

drippings in skillet, saute onion and bell peppers, but do not brown.
    • To bacon in slow cooker, add onions, bell pepper, celery, black-eyed peas, stewed tomatoes, 1½ cups (360 ml)
    water, 1 teaspoon (5 ml) salt and chicken seasoning.
    • Cover and cook on LOW for 3 to 4 hours.
    Serves 6 to 8.
    59

    sOUps
    Beefy Rice soup
    1 pound lean beef stew meat
    .5 kg
    1 (14 ounce) can beef broth
    396 g
    1 (7 ounce) box beef-flavored rice and

    vermicelli mix
    198 g
    1 (10 ounce) package frozen peas and carrots
    280 g
    2½ cups vegetable juice
    600 ml
    • Sprinkle stew meat with seasoned pepper, brown in non-stick skillet, drain and place in large slow cooker.
    • Add broth, rice and vermicelli mix, peas, carrots,
    vegetable juice and 2 cups (480 ml) water.
    • Cover and cook on LOW for 6 to 7 hours.
    Serves 4 to 6.
    60

    sOUps
    Beef and Black Bean soup
    1 pound lean ground beef
    .5 kg
    2 onions, chopped
    2 cups sliced celery
    480 ml
    2 (14 ounce) cans beef broth
    2 (396 g)
    1 (15 ounce) can Mexican stewed tomatoes
    425 g
    2 (15 ounce) cans black beans, rinsed, drained
    2 (425 g)
    • In skillet, brown beef until no longer pink. Place in 5 to 6-quart (5 L) slow cooker.
    • Add onions, celery, broth, tomatoes, black beans,
    ¾ cup (180 ml) water plus a little salt and pepper.
    • Cover and cook on LOW for 6 to 7 hours or on HIGH
    for 3 hours to 3 hours 30 minutes.
    Serves 6 to 8.
    TIP: If you like a zestier soup, add 1 teaspoon (5 ml) chili powder.
    61
    sOUps
    Beef and Noodle soup
    1½ pounds lean ground beef
    .7 kg
    1 onion, chopped
    2 (15 ounce) cans mixed vegetables, drained
    2 (425 g)
    2 (15 ounce) cans Italian stewed tomatoes
    2 (425 g)
    2 (14 ounce) cans beef broth
    2 (396 g)
    1 teaspoon dried oregano
    5 ml
    1 cup medium egg noodles
    240 ml
    • In skillet, brown and cook ground beef until no longer pink and transfer to slow cooker. Add onion, mixed
    vegetables, stewed tomatoes, beef broth and oregano.
    • Cover and cook on LOW for 4 to 5 hours.
    • In saucepan, cook noodles according to package direction.
    • Add noodles to slow cooker and cook 30 minutes.
    Serves 4 to 6.
    Beef and Noodle soup
    1½ pounds lean ground beef
    .7 kg
    1 onion, chopped
    2 (15 ounce) cans mixed vegetables, drained
    2 (425 g)
    2 (15 ounce) cans Italian stewed tomatoes
    2 (425 g)
    2 (14 ounce) cans beef broth
    2 (396 g)
    1 teaspoon dried oregano
    5 ml
    1 cup medium egg noodles
    240 ml
    • In skillet, brown and cook ground beef until no longer pink and transfer to slow cooker. Add onion, mixed
    vegetables, stewed tomatoes, beef broth and oregano.
    • Cover and cook on LOW for 4 to 5 hours.
    • In saucepan, cook noodles according to package
    direction. Add noodles to slow cooker and cook
    30 minutes. Serves 4 to 6.
    62

    sOUps
    Beans ‘N’ sausage soup
    1 pound hot Italian sausage
    .5 kg
    1 onion, chopped
    1 (15 ounce) can Italian stewed tomatoes
    425 g
    2 (5 ounce) cans black beans, rinsed, drained
    2 (143 g)
    2 (15 ounce) cans navy beans with liquid
    2 (425 g)
    2 (14 ounce) cans beef broth
    2 (396 g)
    1 teaspoon minced garlic
    5 ml
    1 teaspoon dried basil
    5 ml
    • Cut sausage into ½-inch (1.2 cm) pieces. In skillet, brown sausage and onion, drain and
    transfer to 5 to 6-quart (5 L) slow cooker.
    • Stir in tomatoes, black beans, navy beans,
    broth, garlic and basil and mix well.
    Cover and cook on LOW for
    5 to 7 hours. Serves 6 to 8.
    Beans and Barley soup
    2 (15 ounce) cans pinto beans with liquid
    2 (425 g)
    3 (14 ounce) cans chicken broth
    3 (396 g)
    ½ cup quick-cooking barley
    120 ml
    1 (15 ounce) can Italian stewed tomatoes
    425 g
    • In 6-quart (6 L) slow cooker, combine beans, broth, barley, stewed tomatoes and ½ teaspoon (2 ml) pepper
    and stir well.
    • Cover and cook on LOW for 4 to 5 hours.
    Serves 6 to 8.
    63

    sOUps
    Minestrone soup
    2 (15 ounce) cans Italian stewed tomatoes
    2 (425 g)
    2 (16 ounce) packages frozen vegetables and pasta

    seasoned sauce
    2 (.5 kg)
    3 (14 ounce) cans beef broth
    3 (396 g)
    2 ribs