What You Need:

1 T canola oil

1 lb ground beef

1 onion, chopped

1 (19 oz) can minestrone soup

1 (15 oz) can pinto beans, rinsed and drained well

1 (14.5 oz) can stewed tomatoes

1 (11 oz) can whole kernel corn

1 (4 oz) can green chilies, chopped

1 t salt

1/2 t garlic powder

1/2 t onion powder

How to Make It:

Place the oil in a skillet over medium heat. 

Break up the ground beef into the skillet and add the onions.

Cook 12 minutes or until the meat is completely browned.

Drain well and pat the excess grease off with a paper towel.

Place the meat and onions into the crock pot.

Pour in the minestrone soup, pinto beans, tomatoes, corn and the chilies.

Sprinkle in the salt, garlic and onion powder.

Stir from the bottom up to incorporate all the ingredients together.

Cover and cook on the low heat setting 6 hours.

Serving Size:  8

This great soup is made up of things everyone has in their pantry and refrigerator.  Try adding a few of your own ideas such as canned green beans, peas or carrots to see if you can come up with you very own this and that soup.

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What You Need:

2 (14 1/2 oz) cans fat free sodium free chicken broth

1 qt water

2 T fish sauce

1/4 t salt

4 T cornstarch

1 C cold water

2 eggs, beaten

1 scallion, chopped

1/4 t pepper

How to Make It:

Pour the chicken broth into a large saucepan and place over medium heat.

Pour in the 1 qt of water.

Stir in the fish sauce and salt and bring the mixture to a brisk boil.

Whisk the cornstarch and the cold water together in a separate bowl until smooth.

Stir the mixture into the soup.

Continue stirring continuously until the soup boils briskly again.

Turn off the heat under the sauce pan and remove the sauce pan from the stove.

Add the beaten eggs to the soup mixture but do not stir.

Use a fork and pull it through the soup using 2 strokes.

Pour the mixture into the crock pot.

Add the scallions and pepper.

Cover the crock pot and cook the soup on low for 1 hour.

Serving Size:  8

This soup is so very easy to make and it tastes great.  If after 1 hour of cooking on low you are not ready to eat it turn the crock pot to warm and leave it all day if you wish.

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What You Need:

1 lb. whole mushrooms, halved

1/2 C uncooked wild rice

1 stalk celery, chopped

2 carrots, chopped

1 (1.8 oz) envelope onion mushroom soup mix

1 T sugar

1 C water

1 (32 oz) can beef broth

1 C frozen sweet peas, thawed

How to Make It:

Layer the ingredients into the crock pot starting with the mushrooms.

Add the rice, then the celery and carrots.

Sprinkle in the dry soup mix and the sugar.

Pour the water over the top of the ingredients and do not stir.

Pour the can of beef broth over the top of all the ingredients and do not stir.

Cover and cook on the low temperature setting for 7 hours.

Uncover and stir in the thawed peas.

Recover and continue cooking on low for 15 minutes or until the peas are tender.

Serving Size:  6

Have a lot of leftovers?  That’s okay this soup can be place in airtight containers and frozen for up to 6 months and still remain fresh.    

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What You Need:

2 (14.5 oz) cans diced tomatoes with green chili peppers

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can chickpeas, rinsed and drained

1 (10 oz) pkg. frozen corn

1 C onion, diced

2 (8 oz) can tomato sauce

1 (1 1/4 oz) envelope chili seasoning mix

1 C water

How to Make It:

Dump the cans of tomatoes with the juice into the crock pot.

Add the kidney beans and chickpeas into the pot.

Place the frozen corn and onions in.

Stir in both cans of tomato sauce until well combined.

Sprinkle in the envelope of seasoning mix.

Pour in the water and stir to incorporate all the ingredients together well.

Cover and cook on the low temperature setting 6 hours.

Serving Size:  6

This vegetable soup has a great chili taste due to the green chilies and seasoning mix.  Experiment with different vegetables until you find just the right ones for your taste.

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What You Need:

3 C cooked ham cut into cubes

2 C water

1 C dried navy beans

1 C celery, sliced

1 small onion, chopped

2 carrots, sliced

1/4 t dried thyme

1/4 t liquid smoke

1/4 C parsley, chopped

How to Make It:

Place the ham into the crock pot and pour the water over the top.

Add in the beans, celery, onion and carrots.

Sprinkle the thyme into the crock pot.

Pour in the liquid smoke and stir the ingredients to combine well.

Cover and cook on the low temperature setting for 10 hours.

Sprinkle the parsley over the top just before serving.

Serving Size:  4

Any type of dry bean will work with this recipe.  Liquid smoke gives foods a great hickory smoked taste.  It can be found in the condiment section of your local grocery store.

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Combine all ingredients in the crock of your slow cooker. Cook for 8 hours or more on low, or 4 hours on high.
You can also add a slice or two of natural, nitrite free bacon for flavor, or chopped leftover meat.
 

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Step One – Combine the following ingredients in a slow cooker crock:

2 Cups Chopped Sweet Peppers (Red or Green or combination)
1 Cup Lentils (Dry – rinse and drain first)
1 Cup Chopped Onion
1/2 Cup Brown Rice (Dry)
4 Cloves Garlic
2 Tsp. Chili Powder
1 Tsp. Sea Salt
4 Cups Chicken or Vegetable Broth

Cook for 8 hours on low or 5 hours on high.

In last 30 minutes of cooking time, add:

1 Summer Squash, sliced thin

Serve on top of organic corn tortilla chips along with traditional Mexican side dishes such as cheese, salsa,
sour cream and lettuce.

Or, add more broth to make stew.

Serves 8.

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1 1/2 pounds organic stew meat
1 1/2 pounds butternut squash (peeled, seeded and chopped – you can also buy frozen chopped squash)
2 small onions, chopped
3 cloves garlic, minced
2 cups organic beef broth
1 small can tomato sauce
2 T. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. black pepper
Cook for 8 to 10 hours on low or 4 to 5 hours on high.

In last 15 minutes of cooking, turn to high heat setting. In a small bowl mix:

1/2 cup cold water
4 tsp. cornstarch

Stir into slow cooker. Add one package of frozen green beans at this time too.

Serves 6.

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2/3 cup each kidney and red beans
1/3 cup each pinto, black, lima, and garbanzo beans
1/3 cup each lentils
1/3 cup split and black eye peas

The next day, place beans in the crock of a slow cooker along with:

2 diced carrots
2 stalks diced celery
1 large chopped onion
1 bay leaf
2 tsp. thyme
1 tsp. minced garlic
5-6 cups water

Cook for 8 hours on low or 5 hours on high.

When beans are soft, add:

Sea salt and pepper to taste
1 can diced tomatoes
(do not add these ingredients before beans are soft or they will take much longer to cook)

Can also be flavored with a beef bone or a slice of all natural bacon (add to start of cooking).

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1/2 cup tamari
1/3 cup Sucanat or Rapadura (can substitute pure maple syrup)
1 tsp. minced garlic (or more to taste)
1 can tomato sauce

Stir to combine. Add:

8 chicken legs (drumsticks with thigh)

Cook on low for 5 hours. Serves 6.

Goes great with brown rice and steamed vegetables.

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