What is a crock pot - Soups

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 far even on you most hurried days. Here are a few of my family favorites that are tried and true.



Slow cooked vegetable soup:

What a treat to come home from work and have this satisfying soup simmer away. A touch of comfort after a busy day. Serve with crusty rolls and top with cheese.

1 lb. 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
2 carrots, sliced
3 beef boullion cubes
1/.2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups frozen mixed vegetables of your choice.

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 vegetables are tender. YIELDS: 8-10 servings (about 2 1/2 quarts)



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 carrots cut into chunks
1 large 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 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, 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 servings.


Chicken Stew with Biscuits:

My family isn't to fond of the biscuits on the top but fresh home made bread served along side it as a compliment. A wonderful soup for those nights when it is cold and you need a bit of a comfort food.

2 envelopes chicken gravy mix
2 cups water
3/4 cup chicken broth or white wine (We use the broth)
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 to 2 teaspoon bullion granules
1/2 teaspoon pepper
5 medium carrots, cut into 1 inch chunks
1 large onion, cut into eights wedges
1 broiler/fryer chicken (3to 4 pounds) I use skinless boneless chicken breasts
3 tablespoon all-purpose flour
1/3 cup cold water
1 tube (7 1/2 ounces) refrigerated buttermilk biscuits

In a slow cooker, combine the gravy mix, water, wine or broth, garlic, parsley, boiling and pepper mix well together, 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, cold water until smooth; gradually stir into slow cooker. Cover and cook for 1 hour.l Mean while , bake biscuits according to package directions. Place biscuits in soup bowls; top with stew.  YIELDS: 4-6 servings.   Instead of the biscuits I make noodles and add them for a chicken noodle soup.