Hearty soups & stews

      If you think  you can't put a wholesome supper on the table when busy days keep you out of the kitchen, think again! Slow cookers provide unbeatable fix-it- and forget-it convenience, so you can offer from - scratch fare even on your most hurried days.
    Just fill your slow cooker early in the day, turn it on and head out other door. When you come home , you'll be greeted with the wonderful aroma of a simmering dish. by planning ahead you save time and when you need it most.


Slow cooker Vegetable Soup
What a treat it is to come home from a busy day and have this satisfying soup simmering away. It is a nice traditional beef soup with old fashion goodness. Pair it up with crusty rolls and topped with melted mozzarella cheese.

1 pound round steak, cut into 1/2 inch cubes
1 can (14 1/2 ounces) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced (optional)
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups frozen mixed vegetables

In a slow cooker, combine the first 12 ingredients. cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vetables are tender.
YIELDS: 8-10 servings



Hobo Meatball stew:

1 pound ground beef
1 1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 medium potatoes, peeled and cut into chunks
4 medium onion, cut into chunks
1/2 cup ketchup
1/2 cup water
1 1/2 teaspoon vinegar
1/2 teaspoon dried basil

In a bowl combine the beef 1 teaspoon salt and 1/4 teaspoon pepper; mix well. Shape into 1 inch balls. In a skillet over medium heat, brown meatballs on all sides; drain. Place potatoes carrots and onion in a slow cooker; top with meatballs, combine the ketchup, water,vinegar,k basil and remaining salt and pepper; pour over meatballs. cover and cook on high for 4-5 hours or until the vegetables are tender. YIELDS: 4-5 servings.


Chicken stew over biscuits:

My family loves it when instead of the biscuits I add home made noodles served with either muffins or home made bread. A family favorite on those cold winter nights a wonderful aroma to fill your home with comfort.

2 envelopes of chicken gravy mix
2 cups water
3/4 cup chicken broth or white wine (we use the broth)
2 garlic cloves, minced
1 tablespoon fresh minced parsley
1 to 2 teaspoon chicken bullion granules
1/2 teaspoon pepper
5 medium carrots; cut into 1 inch cubes
1 large onion; cut into eight wedges
3 to 4 pounds of chicken cut up
3 tablespoon flour
1/3 cup cold water
1 tube refrigerated buttermilk biscuits (7 1/.2 ounces)

In a slow cooker combine the gravy mix, water, broth , garlic, parsley, bouillon and pepper until blended. Add the carrots, onion and chicken. Cover and cook on low for 7-8 hours. Increase heat to high. In a small bowl, combine the flour and cold water until smooth; gradually stir into slow cooker. Cover and cook 1 hour. Meanwhile , bake biscuits according to package directions; Place biscuits in bottom of bowls; top with stew. YIELDS: 4-6 servings



Easy Warm Bread:
To warm rolls or slices of bread to go with a stew wrap them in foil and set them in the covered cooker right over the top of the hot stew you're setting the table to serve.