Guest guest Posted March 27, 1999 Report Share Posted March 27, 1999 Some of these recipes use beef or chicken broth/stock. Please delete this post if that ofends you. I automatically use homemade vegetable broth or a vegetarian " chicken " style broth that I buy at Whole Foods when I see those ingredients. Kathleen * Exported from MasterCook * Butternut Squash Soup Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash -- (21/2-pound) halved and seeded peeled and cut into 3/4- to 1-inch cubes 2 cups chopped leeks (white and light green part only) 2 large Granny Smith apples peeled and cored and diced 29 ounces canned chicken broth 1 cup water Seasoned salt freshly ground white pepper Chopped fresh parsley or chopped -- for garnish or chopped scallions -- for garnish This wonderful, subtle soup has a gorgeous bright golden hue. You'll be amazed at its creaminess and thickness once the cooked mixture is pureed MAKES 6 TO 8 SERVINGS 1. In a 5-quart electric slow cooker, combine the squash, leeks, apples, broth, and water. 2. Cover and cook on the low heat setting 6 to 61/2 hours, or until the squash and leeks are tender. 3. Increase the heat to the high setting. Carefully puree the hot soup in 3 or 4 batches in a food processor or blender until as smooth as possible. Return the pureed soup to the slow cooker. 4. Season with seasoned salt and white pepper to taste. Cover and cook on high 1/2 hour longer. Serve hot, garnished with a sprinkling of parsley or scallions. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Soup With Rice And Dill Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium head green cabbage -- shredded (6 cups) (about 11/2 pounds) 1/2 cup converted white rice 6 carrots -- peeled and sliced 29 ounces canned chicken broth 1 cup water 15 ounces canned tomato sauce 1 tablespoon plus 1 teaspoon dried dill weed 1/2 teaspoon seasoned salt 1/4 teaspoon freshly ground pepper -- up to 1/2 70 1/2 ounces canned diced peeled tomatoes A flavorful soup that's hearty and filling. If you have any leftover cooked chicken, turkey, or ham, stir it in near the end of the cooking time for a meal-in-a-dish soup. MAKES 7 TO 8 SERVINGS 1. In a 4-quart electric slow cooker, mix together the cabbage, rice, carrots, broth, water, tomato sauce, 1 tablespoon of the dill weed, the seasoned salt, and pepper. 2. Cover and cook on the low heat setting 7 to 8 hours, or until the cabbage and rice are tender. 3. Stir in the tomatoes with their liquid and the remaining 1 teaspoon dill weed. Serve immediately. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Cauliflower Soup Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large head cauliflower separated into florets and chopped 28 ounces canned diced peeled tomatoes 14 1/2 ounces canned vegetable or beef broth 1 medium onion -- chopped 1/2 teaspoon garlic powder 2 teaspoons Madras curry powder -- up to 21/2 1/4 teaspoon ground cumin Salt and freshly ground pepper This delicious and unusual soup combines the flavors of curry, cumin, and tomato with cau4flower. If you like curry flavor and a tad of hotness, use the larger amount of curry. This is good served hot or cold MAKES 4 TO 5 SERVINGS 1. In a 3 1/2-quart electric slow cooker, combine the cauliflower, tomatoes with their liquid, broth, onion, and garlic powder. 2. Cover and cook on the low heat setting about 7 hours, or until the cauliflower is tender. 3. Increase the heat to the high setting. Stir in the curry powder and cumin and season with salt and pepper to taste. Cover and cook on high 1/2 hour longer. Serve hot or refrigerate and serve cold. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Split Pea Soup Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Beans And Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces packaged dried green split peas rinsed and drained and picked over 1 medium onion -- chopped 6 cups boiling water 2 1/2 tablespoons Madras curry powder 6 carrots -- peeled and chopped 2 celery ribs -- chopped 1/4 teaspoon seasoned salt -- or more to taste 1/4 teaspoon freshly ground pepper -- or more to taste 1 cup chopped vegetarian Canadian bacon Zip up the flavor of traditional split pea soup with curry powder. Give the soup an added flavor boost at the end of the cooking time by stirring in a little additional spice. MAKES 6 TO 8 SERVINGS 1. In a 4- or 5-quart electric slow cooker, mix together all the ingredients except 1/2 tablespoon of the curry powder. 2. Cover and cook on the low heat setting 9 to 10 hours. Stir in the remaining 1/2 tablespoon curry powder. Add more seasoned salt and pepper to taste, if needed. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Asparagus Soup Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh asparagus 5 cups homemade or canned chicken broth 4 scallions -- chopped 2 medium russet potatoes peeled and cut into 1/2-inch cubes 1/4 teaspoon seasoned salt 1/4 teaspoon freshly ground pepper Sour cream or plain yogurt -- for garnish chopped fresh tomatoes -- for garnish When fresh asparagus is plentiful, whip up a pot of this full-flavored; rich-textured soup that is thickened by pureeing the vegetables. For best results when pureeing, add only a small amount of the cooking liquid to the vegetables. MAKES 4 TO S SERVINGS 1. Break off the woody, fibrous ends of the asparagus spears and discard. Rinse the asparagus spears and cut into 1-inch pieces. Add to a 31/2-quart electric slow cooker along with the broth, scallions, and potatoes. 2. 3. Cover and cook on the low heat setting 6 to 7 hours, or until the potatoes are tender. Increase the heat to the high setting. 3. Using a blender or food processor, puree the vegetable solids in batches, with a little of the cooking liquid, until as smooth as possible. Return to the liquid remaining in the slow cooker. Stir in the seasoned salt and pepper. Cover and cook on high 30 minutes longer. Serve garnished with a dollop of sour cream or yogurt and chopped tomatoes. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Vegetable Soup With Garbanzo Beans Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Beans And Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium zucchini -- chopped 1 medium onion -- chopped 3 celery ribs -- chopped 2 cups shredded carrots (about 3 medium-large) 1 cup cut-up fresh green beans 2 plum tomatoes -- chopped 2 garlic cloves crushed through a press 3 tablespoons chopped fresh parsley 1/4 cup chopped fresh basil 1/2 teaspoon seasoned salt 1/2 teaspoon freshly ground pepper 29 ounces canned vegetarian beef or chicken broth 70 1/2 ounces canned diced peeled tomatoes 75 1/2 ounces canned garbanzo beans -- (chick-peas), rinsed and drained 1/2 cup grated imported Parmesan cheese Use this as a base to make vegetable soup. Vary the fresh produce according to what's in season, in your garden, or stashed in your refrigerator vegetable bin. MAKES 5 TO 6 SERVINGS 1. In a 4-quart electric slow cooker, mix together all the ingredients except the grated cheese. 2. Cover and cook on the low heat setting 5 to 6 hours, or until the vegetables are tender but still firm. Ladle into soup bowls and top with a sprinkling of cheese. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garbanzo Bean Soup Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Beans And Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 4 celery ribs -- sliced 2 carrots peeled and thinly sliced 2 1/2 cups chopped green cabbage (about 1/2 of a small head) 2 medium potatoes peeled and cut into 1/2-inch cubes 1 1/2 cups chopped fresh tomatoes OR 14 1/2-ounce canned diced peeled and drained tomatoes 1 medium zucchini -- diced 1 cup dried garbanzo beans -- (chick-peas) rinsed and drained and picked over 4 garlic cloves -- minced 1/3 cup chopped fresh basil 1 bay leaf 1/2 teaspoon dried rosemary -- crushed 1/2 teaspoon salt 1/4 teaspoon ground pepper 3 cans chicken or vegetable broth -- (141/2-ounce) 2 cups frozen cut green beans -- thawed 3/4 cup shredded or grated Parmesan cheese Make this hearty soup to warm chilly days and satisfy winter appetites. Serve it as a main dish and accompany it with garlic toast and fresh fruit. MAKES 5 TO 6 SERVINGS 1. In a 5-quart electric slow cooker, mix together the onion, celery, carrots, cabbage, potatoes, tomatoes, zucchini, garbanzo beans, garlic, 3 tablespoons of the basil, the bay leaf, rosemary, salt, pepper, and chicken broth. 2. Cover and cook on the low heat setting about 8 hours, or until the beans are tender. 3. Remove the bay leaf. Stir in the green beans and remaining basil. Heat 10 to 15 minutes longer. Serve in soup bowls, topped with a generous sprinkling of cheese. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Minestrone Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups homemade chicken or beef stock OR 49 1/2 ounces canned chicken or beef broth* 28 ounces canned diced peeled tomatoes 2 cups sliced carrots -- (5 or 6 medium) 1/2 pound fresh green beans cut into 1-inch pieces 3 large celery ribs -- sliced 1 large onion -- chopped 3/4 pound red potatoes scrubbed and cut into 1/2-inch dice 1 tablespoon dried basil 2 teaspoons dried Italian seasoning 2 garlic cloves crushed through a press 1/4 cup chopped fresh basil 1 tablespoon extra-virgin olive oil Salt and garlic pepper Grated Parmesan cheese *substitute vegetarian chicken style or beef style stock This versatile version of the Italian favorite is filled with plenty of good flavor. To make it even more substantial, add a can of rinsed and drained cannellini beans just before serving. MAKES 6 TO 8 SERVINGS 1. In a 6-quart electric slow cooker, mix together the stock, tomatoes with their liquid, carrots, green beans, celery, onion, potatoes, dried basil, Italian seasoning, and garlic. 2. Cover and cook on the low heat setting about 8 hours, or until the potatoes are tender. Stir in the fresh basil and olive oil. Season with salt and garlic pepper to taste. Pass a bowl of grated Parmesan cheese on the side. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Simple Vegetable Soup Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chopped leeks white and light green part only (about 2 medium leeks) 2 cups diced carrots -- (about 3 large) 3 cups diced unpeeled zucchini (about 2 1/2 medium) 29 ounces canned vegetable broth 1 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 plum tomatoes -- chopped This light soup is a great pick-me-up any time of day for those watching their fat intake or counting calories. MAKES 6 TO 8 SERVINGS 1. In a 31/2-quart electric slow cooker, mix together the leeks, carrots, zucchini, broth, water, salt, and pepper. 2. Cover and cook on the low heat setting 51/2 to 6 hours, or until the vegetables are tender. 3. Carefully transfer 3 cups of the vegetables with a little of their cooking liquid to a blender or food processor and puree until as smooth as possible. Return to the soup remaining in the slow cooker and mix well. Serve hot, garnished with chopped tomatoes. 4. NOTE: This soup can also be refrigerated and served cold. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortellini And Vegetable Soup Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 29 ounces canned vegetable broth 37 3/4 ounces canned whole kernel corn -- drained 1 medium leek rinsed well and chopped (white and tender green) 2 garlic cloves crushed through a press 1/4 cup chopped fresh basil 28 ounces canned diced peeled tomatoes 1 red bell pepper -- chopped 2 cups chopped zucchini -- (about 1 medium) 9 ounces packaged fresh cheese tortellini 1/2 teaspoon garlic pepper Grated Parmesan cheese -- for serving This is a favorite with both adults and children-and it couldn't be simpler. Serve topped with grated Parmesan cheese. MAKES 4 TO 5 SERVINGS 1. In a 4-quart electric slow cooker, mix together all the ingredients except the grated cheese. 2. Cover and cook on the high heat setting 31/2 to 4 hours, or until the tortellini are tender. Do not overcook or the tortellini will become mushy. Serve immediately, topped with a sprinkling of cheese. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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