Crock Pot Soups

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CROCK POT 16 BEAN SOUP

Ingredients:

1 package 16 Bean Soup
3 bay leaves
1 Tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Directions:

1. Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in Crock Pot.

2. Cook on high for 2 hours.

3. Add remaining ingredients and turn cooker to low and cook for additional 3 hours.

CROCK POT BARBECUED BEAN SOUP

Ingredients:

1 lb. great northern beans, soaked
2 teaspoons salt
1 medium onion, chopped
1/8 teaspoon ground pepper
2 lb. beef short ribs
6 cups water
3/4 cup barbecue sauce

Directions:

1. Place all ingredients in Slow Cooker except barbecue sauce.

2. Cover and cook on Low 10 to 16 hours.

3. Before serving, remove short ribs and cut meat from bones.

4. Return meat to Slow Cooker. Stir in barbecue sauce before serving.

CROCK POT CARAMELIZED FRENCH ONION SOUP

Ingredients:

1 (10.5 oz.) can beef consommé, undiluted
1 (10.5 oz.) can beef broth, undiluted
2 cups water
1/2 teaspoon dried thyme
1/4 cup dry white wine
6 cup large croutons
1 cup (4 oz.) shredded Swiss cheese

Directions:

1. Combine first 5 ingredients in a 3 1/2-quart crock pot.

2. Cook, covered, at HIGH 21/2 hours or until thoroughly heated. Stir in wine.

3. Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan.

4. Broil 3″ from heat (with electric oven door partially open) 5 minutes or until cheese is melted. Serve immediately.

CROCK POT CHICKEN SOUP

Ingredients:

2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
2 teaspoons salt
1/4 teaspoon pepper 1/2 teaspoon basil
1/4 teaspoon leaf thyme
3 Tablespoons dry parsley flakes
1 package frozen peas (10 oz.)
1 2-1/2 to 3 lb. whole fryer
4 cups water or chicken stock
1 cup noodles

Directions:

1. Place all ingredients in slow cooker/Crock Pot, except noodles, in order listed.

2. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours.

3. One hour before serving, remove chicken and cool slightly.

4. Remove meat from bones and return meat to slow cooker/Crock Pot. Add noodles.

5. Turn to HIGH. Cover and cook 1 hour.

CROCK POT CONGRESSIONAL BEAN SOUP

Ingredients:

1 lb. small white beans
8 cups water
2 cups ham, diced
1 cup onion, diced
1 cup celery, chopped
2 Tablespoon parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf

Directions:

1. Assemble ingredients in Slow Cooker.

2. Cover and cook on low 8-10 hours or until beans are tender.

CROCK POT BEEF N BREW VEGETABLE SOUP

Ingredients:

3 medium onions, sliced
1 lb. carrots, cut into 1/2″ slices
4 parsnips, cut into 1/2″ slices
2 bay leaves
4 cloves garlic, minced
1 Tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon pepper
2 Tablespoons quick cooking tapioca
1 1/2 lb. beef stew meat, cut into 1″ cubes
1 14-1/2 oz. can beef broth
1 12 oz. can beer

Directions:

1. In a 5 or 6 quart crockpot, place onions, carrots, parsnips, garlic, bay leaves, dried thyme, and pepper. Sprinkle with tapioca.

2. Place meat on top of vegetables. Add beef broth and beer.

3. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

4. To serve, remove bay leaves; if using fresh thyme, stir in now.

CROCK POT BEEF TACO BEAN SOUP

Ingredients:

2 lb. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz.)
1 onion – chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese

Directions:

1. Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot.

2. Add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes.

3. Cover and cook on LOW 6 hours or until meat is tender.

4. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.

CROCK POT BLACK BEAN SOUP

Ingredients:

2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz., each, chopped green chiles
1 can, 14.5 oz.,Mexican Stewed tomatoes, undrained
1 can,14.5 oz., diced tomatoes, undrained
1 can,11 oz., whole kernel corn, drained
4 green onions, sliced
2 to 3 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

Directions:

1. Combine all ingredients in a crock pot.

2. Cover and cook on high 5 to 6 hours.

CROCK POT BROCCOLI SOUP

Ingredients:

4 cups water
4 chicken bouillon cubes
1/4 cup chopped onion
2 cups diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
1/2-1 lb. Velveeta cheese, cubed

Directions:

1. Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed.

2. Add cream of chicken soup and cheese, to taste, to mixture.

3. Turn crock pot on low and cook for 2 hours.

CROCK POT CABBAGE CHILI SOUP

Ingredients:

3 cups coarsely chopped cabbage
1 cup chopped onions
3 cups Healthy Choice tomato juice
1 (10-1/2 oz.) can Healthy Request Tomato Soup
10 oz. kidney beans, rinsed and drained
2 teaspoons chili seasoning mix

Directions:

1. In a slow cooker, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix.

2. Mix well to combine. Cover and cook on LOW for 6-8 hours. Mix well before serving.

CROCK POT CHEESE AND MEATBALL SOUP

Ingredients:

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

Directions:

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.

CROCK POT CHEESE SOUP

Ingredients:

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

Directions:

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.

CROCK POT CHEESE SOUP

Ingredients:

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

Directions:

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

CROCK POT LENTIL SOUP

Ingredients:

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

Directions:

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). .

CROCK POT CHICKEN NOODLE SOUP

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN SOUP

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN SOUP

Ingredients:

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)

Directions:

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.

CROCK POT CHICKEN NOODLE SOUP

Ingredients:

1 whole chicken (2 1/2-3 1/2 lb.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. large egg noodles, cooked
salt and pepper to taste

Directions:

1. Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep inards).

2. Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones.

3. Remove chicken, let it cool.

4. While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low.

5. De-bone entire chicken and put into crock pot with broth.

6. Add frozen vegetables and spices and cook on low for 1 hour.

7. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste.

8. Cook 1/2 hour longer.

CROCK POT CHUNKY VEGETABLE CLAM CHOWDER

Ingredients:

2 (6 1/2 oz.) cans minced clams
2 cup peeled potatoes, cut into 1/2″ cubes
1 cup finely chopped onion
1 cup chopped celery
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 (10 3/4 oz.) cans condensed cream of potato soup
2 cups water
1 cup nonfat dry milk powder
1/3 cup flour
1 cup cold water
4 slices bacon, crisp-cooked, drained, and crumbled
paprika

Directions:

1. Drain clams, reserving liquid. Cover clams; chill.

2. In crock pot combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper.

3. Stir in potato sour and 2 cups water.

4. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

5. After time is up, if using low heat setting, turn to high.

6. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 cup cold water; stir into soup.

7. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams. Cover; cook 5 minutes more.

CROCK POT CLAM CHOWDER I

Ingredients:

4 cans of cream of potato soup
4 cans of New England clam chowder
2 cans minced clams with juice
1 onion, chopped and sauteed in 1 stick butter
1 quart half and half

Directions:

1. Sauté onions in butter, then add all ingredients in crockpot for 4 hours.

CROCK POT CLAM CHOWDER II

Ingredients:

4 (6 1/2 oz.) cans clams
1/2 lb. salt pork or bacon, diced
1 large onion, chopped
6 to 8 large potatoes, pared and cubed
3 cups water
3 1/2 teaspoons salt
1/4 teaspoon pepper
4 cups half and half cream or milk
3 to 4 Tablespoons cornstarch

Directions:

1. Cut clams into bite sized pieces if necessary. In skillet, sauté salt pork or bacon and onion until golden brown; drain.

2. Put into Crock Pot with clams. Add all remaining ingredients, except milk.

3. Cover; cook on high 3 to 4 hours or until potatoes are tender.

4. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add that and the remaining milk and stir well; heat through.

CROCK POT CORN CHOWDER

Ingredients:

6 slices bacon, diced
1/2 cup chopped onion
2 cups diced peeled potatoes
2 pkgs. (10 oz. each) frozen whole-kernel corn, broken apart
1 can (16 oz.) cream-style corn
1 Tablespoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup water

Directions:

1. In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well.

2. Combine all ingredients in crock pot; stir well. Cover and cook on Low setting for 4 to 7 hours.

CROCK POT CORN CHOWDER 2

Ingredients:

3 (16 oz.) cans of corn, drained
2 large potatoes, cut into 1″ chunks
1 & 1/2 can chicken broth
1 large onion, diced
1 teaspoon salt
pepper to taste
2 pints half and half
1/2 stick butter

Directions:

1. Put everything except the dairy products in the crockpot and cook on low for 7-8 hours.

2. Remove to a blender, and puree. Return to crockpot, add half & half and butter; stir.

3. Cook on high for one hour. Stir and serve.

CROCK POT DUMPLING SOUP

Ingredients:

1 lb. lean steak, cut into 1″ cubes
1 pkg. onion soup mix
6 cup water (hot)
2 carrots, peeled & shredded
1 stalk finely chopped celery
1 tomato, peeled & chopped
1 cup packaged biscuit mix
6 Tablespoons milk
1 Tablespoon finely chopped parsley

Directions:

1. With pot on low, sprinkle steak with dry onion soup mix. Pour hot water over steak. Stir in carrots, celery and tomato.

2. Cover and cook on low 4-6 hours or until meat is tender.

3. Turn pot control to HIGH.

4. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened.

5. Drop dumpling mixture into crock pot with a teaspoon. Cover and cook on high for about 30 minutes.

CROCK POT OYSTER STEW

Ingredients:

2quarts whole milk
1/2 cup butter
2 pints fresh oysters
1 1/2 teaspoons salt
2 teaspoons Worcestershire sauce

Directions:

1. In crock pot heat milk on high for 1 1/2 hours.

2. In saucepan, melt butter and add oysters with liquid. Simmer on low until edges of oysters curl.

3. Add seasonings. Combine with the hot milk in crock pot and cook on low for 2-3 hours, stirring occasionally.

CROCK POT SOUP

Ingredients:

3 cups water
2 small onions, chopped
2 stalks celery, chopped
2 carrots, sliced thin
1 lb. can tomatoes
1 teaspoon pepper
1 Tablespoon all seasoning
1 (10 oz.) pkg. frozen mixed vegetables
1 lb. ground beef, browned and drained
2-4 Tablespoons or 2 cubes beef bouillon
1/2 cup margarine
1/2 cup flour

Directions:

1. Put all ingredients in crock pot. Cover. Cook low 8-10 hours.

2. One hour before done, turn to high.

3. Make roux (paste) of flour and butter. Add some of hot soup to it, stirring until smooth. Return to soup. Mix.

4. Cook on high 1 hour until thickened.

CROCK POT HAM-BEAN SOUP

Ingredients:

1 ham bone (with small amount of ham still on)
2 cup Navy beans or mixed beans
8 cup water
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1 Tablespoon lemon juice
1 Tablespoon honey
1 bay leaf
1 large onion, chopped
salt & pepper, to taste

Directions:

1. Wash beans. Put everything in crock pot along with ham bone.

2. Start cooking at high, turn to low once it starts cooking. Cook on low for 8 hours.

CROCK POT HAM BROCCOLI CHOWDER

Ingredients:

2 Tablespoons flour
1 small can evaporated milk
2 cup ham, diced
1 pkg. frozen chopped broccoli
1/4 cup onion, minced
1 cup Swiss cheese, grated
2 cups water
1 cup light cream

Directions:

1. Mix flour and evaporated milk in cooker. Add other ingredients except cream.

2. Cook on low 7 hours, or on automatic for 4 hours.

3. Before serving, stir in cream and heat.

CROCK POT MEXICAN POTATO CORN CHOWDER

Ingredients:

14 small potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 Tablespoons chicken bouillon powder
1 can (4 oz.) diced green chilies
1 Tablespoon + margarine
1 large onion (brown), diced fine
1 green pepper, diced fine
garlic powder
seasoned salt
dash of Worchesteshire sauce
2 cups medium Cheddar cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded

Directions:

1. Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork.

2. Add sautéed onion and green pepper. Stir in corns, chilies and seasonings (season salt, garlic powder, dash of Worcesteshire sauce). Heat until bubbly.

3. Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low.

4. Stir in shredded cheese. Simmer on low for at least 1 hour

CROCK POT MEXICAN SOUP

Ingredients:

1 lb. lean ground beef
8 cup chicken stock
4 Tablespoon flour
1 egg
1 red chili pepper
4 medium carrots, grated
5 1/2 Tablespoon Minute rice
1/2 lb. spinach fresh or frozen chopped
1/2 teaspoon oregano
1/4 lb. ham chopped
2 1/2 Tablespoon parsley

Directions:

1. Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside.

2. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls, cover and cook 1/2 hour.

3. Turn heat on low and cook 3 hours.

4. Add other ingredients and cover and cook for 20 more minutes.

CROCK POT TURKEY SOUP

Ingredients:

1 lb. ground turkey
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
3 teaspoons beef bouillon
3 cup boiling water
1 cup (8 oz.) tomato sauce
1 Tablespoon soy sauce
1 cup diced celery
1 cup diced carrots
1 large diced onion
1 cup fresh mushrooms
1 cup diced green pepper (optional)

Directions:

1. Add all ingredients except sliced mushrooms. Cover and cook on low for 6 to 8 hours.

2. Add mushrooms and turn up to high for 10 to 15 minutes.

CROCK POT ITALIAN VEGETABLE SOUP

Ingredients:

1 can corn
1 can Italian zucchini squash
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
2-3 diced potatoes
1-2 lb. hamburger
2 Tablespoons oregano leaves
A pinch basil leaves
¼ teaspoon garlic salt
3 bay leaves

Directions:

1. Brown hamburger. Drain well. Add all ingredients in crock pot.

2. Cook on low 6- 8 hours.

CROCK POT MINESTRONE SOUP #1

Ingredients:

3 cups water
1 1/2 lb. beef shank
1 medium onion, diced
2 carrots, diced
2 stalks celery with tops, sliced
1/2 cup vermicelli
1 16-ounce can tomatoes
2 teaspoons salt
1 zucchini, sliced
1 10-ounce package (frozen mixed vegetables)
1/2 cup shredded cabbage
1 Tablespoon dried basil
1 clove garlic, minced
1 pound can garbanzo beans
1 teaspoon oregano

Directions:

1. Place all ingredients in crock pot except zucchini. Stir to mix thoroughly.

2. Cover and cook on Low 10 to 12 hours (High: 4 to 5 hours).

3. During last hour, remove meat and bones. Cut meat from bones and return to soup with zucchini.

4. Turn crock pot to High and cook one hour. Ladle into bowls and sprinkle with Parmesan cheese.

CROCK POT MINESTRONE SOUP #2

Ingredients:

1/2-3/4 lb. browned ground meat
2 16 oz. cans diced tomatoes
1 16 oz. can tomato sauce
7 cups water
4 beef bouillon cubes
1/2 onion, chopped
1 clove garlic
1 1/2 teaspoons Italian seasoning
1 small pkg frozen vegetables
1 15 oz. can white beans
1 cup pasta

Directions:

1. Place everything except the pasta in the crockpot and simmer on low all day (6-8 hrs).

2. Turn up to high and add the pasta.

3. Simmer on high about 1 hour until pasta is cooked through. Top with parmesan cheese.

CROCK POT MINESTRONE SOUP #3

Ingredients:

16 oz. tomatoes, stewed — canned, cut in pieces
2 medium onions — chopped
2 cloves garlic — crushed
1 cup carrots — diced
1 cup celery — diced
1 large zucchini — thinly sliced
16 oz. kidney beans — canned
6 oz. tomato paste — canned
1 Tablespoon parsley, freeze-dried — flakes
2 teaspoons salt
1/8 teaspoon black pepper — finely ground
6 cups “beef style” vegetarian broth
1/4 pound spaghetti — cut in 2″ pieces
1/2 teaspoon ground sage
1 teaspoon dried basil — crushed
2 cups shredded cabbage — optional

Directions:

1. Place all ingredients except spaghetti in slow cooker; stir, Cover.

2. Turn heat control to LOW; cook 10 to 12 hours.

3. Add spaghetti. Cover and cook 1 hour longer.

CROCK POT COSTA RICAN BEEF & VEGETABLE SOUP WITH YELLOW RICE

Soup Ingredients:

2 lb. lean, boneless beef chuck in 1 1/2 inch cubes
1 large onion, thinly sliced
1 cup celery, thinly sliced
3 cloves garlic, minced
1 dry bay leaf
1 large red bell pepper, seeded and cut into thin, bite-size strips
1 1/2 cups water
2 cans (about 14 1/2 oz.) beef broth
yellow rice (recipe below)
1 large ear corn, cut into 3/4 inch thick slices
4 cups coarsely shredded cabbage
1/3 cup lightly packed cilantro leaves
salt and pepper

Directions:

THE SOUP:

1. Arrange beef cubes slightly apart in a single layer in a shallow baking pan.

2. Bake in a 500 oven until well browned (about 20 minutes).

3. In a 3 1/2 quart or larger crockpot, combine onion, celery, garlic, bay leaf and bell pepper. Transfer browned beef to crockpot.

4. Pour a little of the water into baking pan, stirring to dissolve drippings and pour into crockpot. Add broth and remaining water.

5. Cover and cook on low about 8 hours.

6. About 15 minutes before beef is done, prepare Yellow Rice. While rice is cooking, increase cooker setting to high; add corn.

7. Cover; cook for 5 minutes. Add cabbage; cover and cook until cabbage is bright green, 8 to 10 more minutes.

8. Stir in cilantro; season with salt and pepper. Ladle soup into wide, shallow bowls; add a scoop of rice to each.

THE RICE:

Ingredients:

1 Tablespoon salad oil
1 small onion, finely chopped
1 cup long-grain white rice
1/4 teaspoon ground turmeric
1 3/4 cups water

Directions:

1. Heat oil in 2-quart pan over medium heat. Add the onion; cook, stirring until onion is soft but not browned, (3 to 5 minutes).

2. Stir in the rice and turmeric; cook, stirring occasionally, for about 1 minute.

3. Pour in the water and reduce heat to low and cook until rice is tender, about 20 minutes.

CROCK POT CREAM OF SWEET POTATO SOUP

Ingredients:

3 Sweet potatoes, peeled and sliced
2 c Chicken bouillon
1 ts Sugar
1/8 ts Each ground cloves and nutmeg
Salt to taste
1 1/2 c Light cream, half-and-half, or milk

Directions:

1. Put sweet potatoes and bouillon in cooker.

2. Cover and cook on high 2 to 3 hours or until potatoes are tender.

3. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients.

4. Cover and cook on high 1 to 2 hours.

CROCK POT SPLIT PEA SOUP

Ingredients:

1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty ham hocks, or 2 cup diced ham
3 carrots, peeled & sliced
1 medium onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped (optional)
1 Tablespoon seasoned salt (or to taste)
1/2 teaspoon fresh pepper
1 1/2 quarts hot water

Directions:

1. Layer ingredients in slow cooker, pour in water. DO NOT STIR.

2. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.

3. Remove bones and bay leaf. Serve garnished with croutons.

CROCK POT SEAFOOD CHOWDER

Ingredients:

2 lb. frozen fish filets
1/4 lb. bacon or salt pork, diced
1 medium onion, chopped
4 medium potatoes, peeled and cubed
2 cups water
1 1/2 teaspoons salt (unless you are using fresh salt-water fish)
1/4 teaspoon pepper
1 can evaporated milk

Directions:

1. Thaw frozen fish in refrigerator. Cut into bite-sized pieces.

2. In skillet, saute bacon or salt pork and onion until meat is cooked and onion is golden. Drain and put into Crock Pot with the fish pieces.

3. Add potatoes, water, salt and pepper. Cover and cook on low for 6 – 9 hours.

4. Add evaporated milk during last hour.

CROCK POT HAM AND BEAN SOUP WITH VEGETABLES

Ingredients:

1 pound dried navy beans soaked overnight
1 hot pepper
1 carrot, sliced
salt and pepper
4 cups water
1 ham butt (2 to 3 pounds)
1 onion, sliced
1 package frozen peas
2 garlic cloves
1 green pepper diced
1/2 small head cabbage, shredded

Directions:

1. Drain beans. Place all ingredients except frozen vegetables and cabbage in crock pot.

2. Cover and cook on Low 10 to 12 (or more) hours.

3. Turn to high and remove ham. Add peas, limas and cabbage.

4. Cook for 1 to 2 hours on High or until vegetables are tender.

CROCK POT HAM AND LENTIL SOUP

Ingredients:

2 cups lentils
/2 pound ham — diced
1 onion — chopped
1 bay leaf
2 ribs celery — chopped
1 clove garlic — minced
salt and pepper — to taste

Directions:

1. Combine all ingredients with 2 quarts water in the crock pot.

2. Cook on low, covered, 8 to 10 hours.

CROCK POT VEGETABLE BEEF SOUP

Ingredients:

1 pound ground chuck 1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery 1 cup sliced carrots 1 teaspoon salt
1 teaspoon Worcestershire sauce

Directions:

1. Brown meat with onion and celery; drain off fat. Place into crock pot.

2. Stir in remaining ingredients and add 1 or 2 cups water.

2. Cover and cook on low for 8-10 hours.

CROCK POT ZESTY BEEF AND VEGETABLE SOUP

Ingredients:

1 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2cup pre-shredded coleslaw mix
1(10 oz.) package frozen whole kernel corn
1(9 oz.) package frozen cut green beans
4 cups hot-style vegetable juice (like V-8)
1 (14 1/2 oz.) can Italian-style stewed tomatoes
2 Tablespoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon pepper

Directions:

1. In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.

2. In crock pot combine meat mixture, coleslaw mix, frozen corn,frozen beans, vegetable juice, undrained tomatoes, Worcestershire sauce, basil,and pepper.

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

CROCK POT CHOWDER

Ingredients:

6 slices of crisp bacon, crumbled
4 medium potatoes, peeled and diced
1/2 cup minced onions, chopped
1 (16 oz.) can cream corn
2 cans (13 3/4 oz.) chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 can evaporated milk

Directions:

1. Place all ingredients, except milk in a crock pot.

2. Cover and cook on low for 10 to 12 hours.

3. Add milk and cook covered for 1 hour.

CROCK POT POTATO SOUP

Ingredients:

8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 Tablespoons dried parsley
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings

Directions:

1. Put all ingredients down to and including the pepper into the crockpot. Add water to within 1″ of the top of the crockpot (this recipe is for a 5 qt, so adjustaccordingly).

2. Cook on high for 8 hours.

3. 1 hour before serving, put milk into a small container with a lid, add flour and shake until well mixed. Add to the soup.

CROCK POT POTATO SOUP 2

Ingredients:

6 potatoes
2 leeks
2 onions
1 carrot
1 stalk celery
4 cup water
1 1/2 teaspoon salt
4 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of celery soup
1 Tablespoon parsley flakes
2 Tablespoons butter
13 oz. can evaporated milk
Chopped chives

Directions:

1. Cut all vegetables to bite-size. Put all ingredients except milk and chives, in the crock pot.

2. Cover and cook on low for 10 to 12 hours or high for 3-4 hours. Stir in evaporated milk during the last hour.

CROCKPOT POTATO SOUP 3

Ingredients:

6 potatoes, peeled and sliced
1 carrot, sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 Tablespoon parsley flakes
5 cups water
1 Tablespoon salt
pepper
1/3 cup margarine
1 (13 oz.) can evaporated milk

Directions:

1. Put all ingredients in crockpot, except milk. Cook on low 10-12 hours.

2. Stir in evaporated milk during last hour.

CROCK POT FISHERMAN CATCH CHOWDER

Ingredients:

1 lb. – 1 1/2 lb. fish (use any combination of the following: flounder, ocean perch, pike, rainbow trout, haddock or halibut)
1/2 cup onion; chopped
1/2 cup celery; chopped
1/2 cup pared carrots; chopped
1/4 cup parsley; snipped
1 teaspoon leaf rosemary
1 can (16 oz.) whole tomatoes; mashed
1/2 cup dry white wine
1 bottle (8 oz.) clam juice
1 teaspoon salt
3 Tablespoons flour
3 Tablespoons butter, melted
1/3 cup light cream

Directions:

1. Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in crockpot; stir well.

2. Cover and cook on LOW setting for 7-8 hours, on HIGH setting for 3-4 hours.

3. One hour before serving, combine flour, butter and cream. Stir into fish mixture.

4. Continue to cook until mixture is slightly thickened.

CROCK POT FRENCH ONION SOUP #1

Ingredients:

2 quarts bouillon, beef — blended
6 cups onions — thinly sliced
1/4 cup margarine
1 1/2 teaspoons salt
1/4 cup sugar
2 Tablespoons flour
1/4 cup cooking sherry — optional

Directions:

1. Pour bouillon in crockpot; cover and set on high.

2. Cook onions slowly in large skillet in margarine; cover and let cook for about 15 minutes.

3. Uncover and add salt, sugar and flour. Stir well. Add to stock in craokpot.

3. Cover and cook on low for 6-8 hours.

4. Add sherry anytime during the last 2-3 hours of cooking.

5. Place a slice of french bread in each serving dish. Place a slice of mozzarella cheese over the bread. Pour hot soup over this combination.

CROCK POT FRENCH ONION SOUP #2

Ingredients:

2 pounds onions — sliced thin
1 Tablespoon sugar
1 teaspoon salt
1/4 cup margarine
Tablespoons olive oil
2 Tablespoons flour
2 cans condensed beef broth
2 cans condensed beef consommé
1/2 cup dry white wine
1 teaspoon Worcestershire sauce
3 soup cans water

Topping:1 loaf French bread — sliced
olive oil
parmesan cheese — freshly grated
Swiss cheese — freshly grated

Directions:

1. Melt margarine and olive oil together in large skillet. Add sliced onions, sugar and salt to skillet, sauté approximately 20 minutes or until golden.

2. Sprinkle onions with flour and cook an additional 2 – 3 minutes.

3. To crockpot, add the remaining ingredients and the onion mixture.

4. Cook at least 8 hours.

5. Brush 1″ slices of French bread on both sides with olive oil. Sprinkle one side with parmesan cheese and broil.

6. Put broiled side down in hot soup, sprinkle top side of bread with parmesan and top with grated Swiss cheese. Broil until bubbly

CROCK POT FRENCH ONION SOUP #3

Ingredients:

4 large yellow onions — thinly sliced
1/4 cup butter
3 cups rich beef stock
1 cup dry white wine
1/4 cup medium dry sherry
1 teaspoon Worcestershire sauce
1 clove garlic — minced
6 slices French bread — buttered
1/4 cup Romano or parmesan cheese

Directions:

1. Using a large frying pan, slowly sauté the onions in butter until limp and glazed. Transfer to crock pot.

2. Add beef stock, white wine, sherry, Worcestershire and garlicup

3. Cover. Cook on low 6 to 8 hours.

4. Place French bread on a baking sheet. Sprinkle with cheese. Place under preheated broiler until lightly toasted.

5. To serve, ladle soup into bowl. Float a slice of toasted French bread on top.

CROCK POT FRESH TOMATO SOUP

Ingredients:

8 medium tomatoes
1medium onion — chopped
2carrots — peeled and thinly sliced
1garlic clove — crushed
1Tablespoon brown sugar
1 Tablespoon chopped fresh basil
1 Tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups chicken broth or bouillon

Directions:

1. Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water.

2. Remove skins. Cut in half crosswise; squeeze out and discard seeds.

3. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley,Worcestershire sauce, salt, pepper and broth (or bouillon).

3. Cover and cook onLOW 5 to 6 hours or until vegetables are very soft.

4. Puree in blender or food processor fitted with metal blade. Serve in individual bowls.

CROCK POT HAMBURGER VEGETABLE SOUP

Ingredients:

tomato soup
stewed tomatoes (Italian style)
hamburger (browned)
corn
carrots
green beans
parmesan cheese

Use 1 can of soup for each person, 1/4 lb. hamburger for each person, and ¼ can vegetables for each person.

Directions:

1. Brown meat, then add everything into CrockPot and leave it on low for about 3 hours (stir occasionally).

2. Top each bowl with parmesan cheese.

CROCK POT HAMBURGER SOUP

Ingredients:

1 lb. lean ground beef
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon seasoned salt
1 envelope onion soup mix
1 (8 oz.) can tomato sauce
1 Tablespoon soy sauce
1 cup celery, chopped
1 cup carrots, sliced
1/2 cup macaroni, cooked
1/4 cup Parmesan cheese, grated

Directions:

1. Crumble beef into crock pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix.

2. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots.

3. Cover and cook on low for 6 to 8 hours.

4. Turn control on high. Add cooked macaroni and Parmesan cheese.

5. Cover and cook on high for 10-15 minutes.

CROCK POT HEARTY BEAN SOUP

Ingredients:

3 cups chopped parsnips
2 cups chopped carrots
1 cup chopped onion
1-1/2 cups dry great northern beans
5 cups water
1-1/2 lb. smoked ham hocks
2 garlic gloves, minced
2 teaspoons salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce

Directions:

1. Soak beans overnight. In a 5 qt. cooker, place parsnips, carrots, and onion. Top with beans.

2. Add water, ham, garlic, salt, pepper and hot sauce.

3. Cook on high 6-8 hours until beans are tender.

CROCK POT HEARTY POTATO SOUP

Ingredients:

6 potatoes — peeled and cut into 1/2″ cubes
2 medium onions — diced
2 carrots — thinly sliced
ribs celery — thinly sliced
2 cans (14 1/2 oz. each) chicken broth
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 1/2 cups half-and-half

Directions:

1. Combine first 8 ingredients in a slow cooker.

2. Cook, covered, at High 3 hours or until vegetables are tender.

3. Stir together flour and half-and-half; stir into soup.

4. Cover and cook 30 minutes or until thoroughly heated.

CROCK POT HERBED VEGETABLE SOUP

Ingredients:

1 10 oz. package frozen green beans
1 10 oz. package frozen corn
1 cup chopped onion
1 cup finely chopped carrots
1 cup coarsely chopped zucchini
2 cloves garlic, minced
6 cups veg. broth
1 6 oz. can tomato paste
2 Tbs parsley
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1 bay leaf
1 4 oz. package small pasta (1 1/2 cups)

Directions:

1. Put all ingredients except pasta into crackpot. Stir. Cover and cook on low for 7-9 hours or high for 3-4 hours.

2. Add pasta and cook on low or high for an hour more. Discard bay leaf and serve.

CROCK POT LAZY DAY BEEF AND VEGETABLE SOUP

Ingredients:

2 1/2 pounds beef for stew, cut into 3/4″ pieces
2 cans (14 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked Ditalini or other small pasta
shredded Romano cheese (optional)

Directions:

1. Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5hours or on LOW 8 hours. (No stirring is necessary during cooking)

2. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or untilb.eef and pasta are tender. Stir well before serving. Serve with cheese, if desired.

CROCK POT MEDITERRANEAN BEEF SOUP

Ingredients:

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

Directions:

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.

CROCK POT OLD FASHIONED VEGETABLE SOUP

Ingredients:

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

Directions:

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.

CROCK POT PESTO SOUP

Ingredients:

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

Directions:

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.

CROCK POT SEAFOOD CHOWDER

Ingredients:

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

Directions:

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.

CROCK POT SOUTHWESTERN VEGETABLE SOUP

Ingredients:

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

Directions:

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.

CROCK POT TACO SOUP

Ingredients:

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

Directions:

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.

CROCK POT TORTILLA SOUP

Ingredients:

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

Directions:

1. Sauté first four ingredients.

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

CROCK POT KANSAS CITY STEAK SOUP

Ingredients:

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

Directions:

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.

CROCK POT COUNTRY CHICKEN SOUP

Ingredients:

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

Directions:

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.

CROCK POT BEEF BARLEY SOUP

Ingredients:

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

Directions:

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.

CROCK POT SOUP

Ingredients:

Chuck roast about 2-3 1/2 lb., cut into small chunks
5 medium potatoes, diced
5 carrots, diced
1 large onion, diced
4-5 sticks celery, chopped
1 can Rotel tomatoes
1 small can corn
1 small can green beans
salt and pepper

Directions:

1. Put all ingredients into the crock pot and turn on high until the mixture starts to boil. Turn on low and cook all day.

CROCK POT BEEF BARLEY SOUP

Ingredients:

1 pound stew beef
2 cup carrots, sliced thin
1 cup celery, thin sliced
3/4 cup chopped green pepper
1 cup chopped onion
1/2 cup barley
1/4 chopped parsley
3 beef bouillon cubes or equivalent beef base
2 teaspoon salt
3/4 teaspoon dried basil
2 Tablespoon catsup

Directions:

1. Layer in crock pot: Vegetables and meat then barley and remaining ingredients.Cover with 5 cups water. Do not stir.

2. Cook on low for 9 to 11 hours.