2 medium zucchini cut into bite sized pieces
1 large chopped onion
1 (2 inch) cinnamon stick
3/4 pound stew meat cut into bite sized pieces
2 (14.5oz) cans diced tomatoes with oregano, basil and garlic, undrained
1/2 teaspoon pepper
Cooking Spray
3.5 cups hot cooked orzo (about 1 3/4 cups uncooked rice shaped pasta), cooked without salt or fat


1. Place first 6 ingredients in slow cooker coated with spray. Stir well.

2. Cover and cook on high 1 hour and low 7-9 hours.

3. Discard cinnamon stick. Serve over cooked orzo.




2 lb. soup bones or 1 lb. beef short ribs
2 quarts water
1 teaspoon salt
1 teaspoon celery salt
1 small onion, chopped
1 cup carrots, diced
1/2 cup celery, diced
2 cups potatoes, diced
1 lb. can whole kernel corn, undrained
1 lb. can tomatoes or home canned,cut up
2 turnips, peeled and finely chopped


1. Place the meat, water, salts, onions, carrots and celery in crock pot.

2. Cover and cook on low for 4-6 hours. Remove bones, chop meat and return to pot.

3. Add potatoes, corn, tomatoes and turnips. Cover and cook on high for 2-3 hours more.




1 lb. white beans, soaked overnight
1 potato, diced
2 carrots, diced
2 leeks, diced
2 tomatoes, diced
1/4 lb. green beans, diced
2 zucchini, diced
2 sage leaves, minced or 1/4 teaspoon powdered sage
1 teaspoon salt
1/2 teaspoon pepper
2 oz. vermicelli
Pesto Sauce
3 cloves garlic, minced
6 basil leaves, minced
1/2 cup grated Parmesan cheese
1/2 cup olive oil


1. Combine all ingredients except vermicelli and sauce in a slow cooker with 2 quarts water.

2. Cover and cook on high 2 hours.

3. Turn heat to low and cook, covered for 8 hours.

4. Add vermicelli, turn on high and cook, covered for 30 minutes.

5. Combine sauce ingredients, stir into soup and serve.




1 1/2 pounds fish fillets
1/4 pound bacon -- diced
1 medium onion -- chopped
3/4 cup green onion (with tops) -- chopped
2 medium potatoes -- pared and cubed
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 (13 ounce) can evaporated milk


1. Cut fish into bite-sized pieces. In small skillet, sauté bacon and onion until golden. Drain and put into Crockpot with fish.

2. Add all remaining ingredients except evaporated milk. Cover and cook on low 6-9 hours or until potatoes are tender (High 3 1/2 hours).

3. Add evaporated milk during last hour.




2 lb. ground beef
1 cup onion (diced)
1 cup bell pepper (diced)
1 cup celery (diced)
2 cans Hunt's diced tomatoes
1 pkg. frozen French-style green beans
1 pkg. frozen whole kernel corn
2 cans kidney beans
1 teaspoon cumin
3 Tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon red cayenne pepper
2 cups cooked rice


1. Brown ground beef with onion, peppers, and celery. Drain well and rinse with HOT water.

2. Combine with all other ingredients EXCEPT rice in a large crockpot.

3. Simmer on low 4 hours. Add rice about 30 minutes before serving.





1 pound lean ground beef -- browned and drained
2 packages taco seasoning mix
1 16 oz. can tomatoes with green chilies -- undrained
1 16 oz. can black beans -- undrained
1 16 oz. can corn -- undrained
1 can black olives -- chopped or sliced
1 medium onion -- chopped
1/2 bell pepper -- chopped
4 tomatillos (optional) -- chopped


1. Place everything in a large crockpot, add water, if necessary, to fill.

2. Cook on low for 5 or more hours until flavors are blended.

3. Top each bowl with a handful ofshredded cheddar cheese. Serve with sour cream, taco chips and salsa on the side.





1 onion chopped
2 cloves minced garlic
2 ribs chopped celery
1/4 to 1/2 cup chopped bell pepper
1 thinly sliced zucchini
1 thinly sliced yellow squash
1 16oz bag frozen corn
2 cans chicken broth
1 can diced tomatoes
1 small can tomato sauce
1/2 cup chopped cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
shredded cheese (Monterey jack or cheddar)
tortilla chips


1. Sauté first four ingredients.

2. Place all ingredients into the crock pot (except the cheese and chips) and cook on low about 6hours




3 cup water
2 small chopped onions
3 stalks chopped celery
2 sliced carrots
1 lb. canned tomatoes
1 teaspoon pepper
Salt as desired
1 (10 oz.) pkg. frozen mixed vegetables
1 lb. diced chuck roast or top round, browned and drained
2-4 Tablespoons beef base, granules or paste
1/2 cup butter or margarine
1/2 cup flour


1. Put all ingredients except butter and flour in crock pot.

2. Cover and cook on low 8-10 hours. One hour before serving, turn to high.

3. Make a roux of 1 stick melted butter or margarine and 1/2 cup flour. Stir until smooth.

4. Pour into crock pot and stir until thickened.





2 small onions (chopped)
2 stalks celery, diced
2 carrots, sliced
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon sage
2 Tablespoons dry parsley flakes
1 (10 oz.) pkg. frozen peas
1 (2 1/2 to 3 lb.) whole broiler/fryer chicken
2 1/2 cups water
1/3 cup raw converted rice


1. Place all ingredients in crock pot EXCEPT RICE in order listed.

2. Cover and cook on low 8 to 10 hours (high 4 to 6 hours).

3. Give hour before serving, remove chicken and cool slightly. Remove meat from bones and return to crock pot.

4. Add rice. Cover and cook the additional hour on high.





2 lb. beef shanks
2 cups thinly sliced carrots
1 cup sliced celery
3/4 cup chopped green pepper
1 large onion, sliced
1 (16 oz.) can cut up tomatoes
1/4 cup snipped parsley
1 Tablespoon instant beef bouillon granules
2 teaspoons salt
3/4 teaspoon dried basil, crushed
5 cups water


1. Cut beef into cubes, brown on all sides, and drain well.

2. In crock pot place carrot, celery, green pepper and onion. Place beef on top.

3. Combine undrained tomatoes, barley, parsley, bouillon, salt and basil. DO NOT STIR.

4. Cover and cook on low heat 10 to 12 hours. Remove bones if used and skim any fat. Season with salt and pepper to taste.



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