2 cups water
1 cup corn -- whole kernel
1 cup potato -- chopped
1 cup celery -- chopped
1/2 cup carrot -- sliced
1/2 cup onion -- chopped
2 cubes beef bouillon
1 jar Cheez whiz -- (16 oz.)
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 teaspoon salt
1/2 teaspoon tabasco sauce


1. Mix ground beef, bread crumbs, egg, salt and tabasco sauce together thoroughly. Shape into medium size meatballs.

2. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in crock pot. Stir gently.

3. Cover and cook on low for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.





1/2 stick butter
3 green onions -- chopped
3 stalks celery with leaves -- chopped
2 carrots -- grated
2 cans chicken broth
2 cans cheese soup
1 can cream of potato soup parsley flakes
Tabasco sauce -- to taste salt and pepper -- to taste
8 ounces sour cream/or plain nonfat yogurt
3 Tablespoons cooking sherry


1. Melt butter over low heat and sauté onions, celery and carrots.

2. Place in crock pot with chicken broth; other soups, parsley, Tabasco, salt & pepper. Stir in sour cream.

3. Cook on low 4 to 6 hours. Add sherry and stir before serving.




2 cans cream of celery soup
1 soup can of milk
1 lb. cheddar, cubed
1 teaspoon Worcestershire sauce
1 teaspoon paprika


1. Put all ingredients into crock pot on low for 4 to 6 hours. Serve with croutons.




1 cup dry lentils
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1 bay leaf
3 1/2 cup chicken broth
1 1/2 cup water
1 (14 1/2 oz.) can Italian-style stewed tomatoes
1/4 cup snipped fresh parsley
2 Tablespoons cider vinegar


1. Rinse lentils. In CP place lentils, carrot, celery, onion, garlic, basil, oregano,thyme, and bay leaf.

2. Stir in broth, water and undrained tomatoes.

3. Cover; cook on low for 12 hours or on high-heat setting for 5 to 6 hours.

5. Discard bay leaf. Stir in parsley and vinegar (if desired). .





3 carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
1 large onion, quartered
3 boneless skinless chicken breast halves
2 cans chicken broth
2 to 3 soup cans of water
a generous shake of dried dill and a generous shake of dried parsley
8 oz. eggnoodles


1. Put vegetables in crock pot. Add chicken. Pour in broth and water. Add dill and parsley.

2. Cover and cook on low 8 hours.

3. Remove veggies and chicken from crock pot. Add noodles, turn to high and heat while you shred the chicken and mince the veggies.

4. Return chicken and veggies to crock pot and heat through. It takes the noodles about 20 minute to cook.




2 carrots
2 celery stalks
2 onions
3 boneless, skinless chicken breast
2 teaspoon salt
1/2 teaspoon pepper
4 cups chicken broth
4 to 5 cups water
1 Tablespoon dried parsley
1 Tablespoon dried dill
6 oz. noodles


1. Slice carrots, celery and onion. Place in crock pot. Add chicken, broth,water, and spices.

2. Cover and cook on low 8 to 10 hours.

3. One hour before serving, remove chicken and vegetables from pot.

4. Add 6oz noodles to pot, cover and turn to high. While noodles are cooking, shred the chicken and mince the vegetables.

5. Return chicken and veggies to the pot. Cook til noodles are done.




1 pkg. boneless, skinless chicken breasts
1 pkg. chicken soup starter
1 large can chicken broth
2 cups each carrots & celery
1 cup slivered onions
Seasonings according to taste(parsley flakes, garlic, salt, pepper)


1. Place all ingredients in crock pot and fill crock pot with water to the top.

2. Cover,turn on medium-high, approximately 8 hours.

3. Remove chicken breasts from crock pot with tongs. Cut meat on plate and return meat to soup mixture.

4. Make rice or noodles for thicker soup.



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