Seven Vegetable Soup
Cheese and Broccoli Soup
Slow Cooker French Onion Soup
Northern Italian Soup
Mean Bean Soup
French Shells and Cheese
Cabbage with a Kick
Mexican Chicken Soup
Simple Creamy Potato Soup
Hearty Beef Soup
Beefy Noodles
3-B Soup
Supper Soup
Beef and Vegetable Twist
Chilly Chili Soup
Veggie-Chili Soup
Whole Lotta Enchilada Soup
Meatballs for All Soup
Tomato-Taco Soup
Seven Vegetable Soup
Ingredients
3 (14 ounce) cans chicken broth
1/4 cup butter, melted
1 (16 ounce) package frozen mixed vegetables, thawed and drained
1 onion, chopped
3 ribs celery, sliced
1 teaspoon ground cumin
3 zucchini, coarsely chopped
2 cups chopped, fresh broccoli
1 cup half-and-half cream
Directions
1. Mix together the broth, butter, onion, celery, cumin and 1 teaspoon each of salt and pepper in a
greased slow cooker. Cook covered on low for 6-7 hours, or high for 3-4 hours.
2. Mix in the zucchini and broccoli and cook on high for 30 minutes to 1 hour, or until the broccoli
is tender-crisp.
3. Turn off the heat and stir in the cream. Let set for 10 minutes before serving.
Cheese and Broccoli Soup
Ingredients
1 (!6 ounce) package frozen chopped broccoli, thawed
1 (12 ounce) package cubed Velveeta cheese
1 (2 ounce) packaget white sauce mix
1 (1 ounce) packet vegetable soup mix
1 (12 ounce) can evaporated milk
1 (14 ounce) can chicken broth
Directions
1. Mix everything together with 2 cups of water in a greased slow cooker. Cook covered on low for
6-7 hours, or high for 3-1/2 to 4 hours. Stir once, one hour before serving.
Slow Cooker French Onion Soup
Ingredients
5-6 sweet onion, thinly sliced
1 clove garlic, minced
2 tablespoons butter
2 (14 ounce) cans beef broth
2 teaspoons Worcestershire sauce
6-8 (1-inch) slices French bread
6-8 slices Swiss cheese
Directions
1. Cook the onions and garlic in the butter in a skillet over low heat for 20 minutes, stirring often.
Do NOT brown.
2. Combine the onions, garlic, beef broth, Worcestershire sauce and 1 cup of water in a greased
slow cooker. Cook covered on low for 5-8 hours, or on high for 2-1/2 to 4 hours.
3. When ready to serve, toast the bread. Add a slice of cheese to the top of each and broil for 3-4
minutes, or until the cheese is bubbly.
4. Pour the soup into bowls and serve with the bread slices over top.
Northern Italian Soup
Ingredients
2 (15 ounce) cans great northern beans with liquid
2 (15 ounce) cans pinto beans with liquid
1 large onion, chopped
1 tablespoon instant beef bouillon granules
1 tablespoon minced garlic
2 teaspoons Italian seasoning
2 (15 ounce) cans Italian stewed tomatoes
1 (15 ounce) can green beans, drained
Directions
1. Mix together the first six ingredients along with 2 cups of water in a greased slow cooker. Cook
covered on low for 6-8 hours.
2. Stir in the tomatoes and green beans, increase the heat to high and cook for 30 more minutes.
Veggie Shells Soup
Ingredients
2 yellow squash, peeled and chopped
2 zucchini, sliced
1 (10 ounce) package frozen whole kernel corn, thawed
1 red bell pepper, chopped
1 (15 ounce) can stewed tomatoes
1 teaspoon Italian seasoning
2 teaspoons dried oregano
2 (14 ounce) cans beef broth
3/4 cup small shell pasta
Mozzarella cheese, optional
Directions
1. Mix together everything but the pasta and cheese along with 2 cups of water to a greased slow
cooker. Cook covered for 6-7 hours on low.
2. Mix in the pasta and cook for 30-45 more minutes, or until the pasta is tender. Serve with the
cheese sprinkled over top.
Mean Bean Soup
Ingredients
4 (15 ounce) cans seasoned pinto beans with liquid
1 (10 ounce) package frozen seasoning blend (chopped onions and peppers)
2 cups chopped celery
2 (14 ounce) cans chicken broth
1 teaspoon Cajun seaoning
1/8 teaspoon cayenne pepper
Directions
1. Mix everything together along with 1 cup of water in a greased slow cooker. Cook covered on
low for 5-6 hours.
French Shells and Cheese
Ingredients
3 (10 ounce) cans tomato bisque soup
1 (10 ounce) can French onion soup
2 teaspoons Italian seasoning
3/4 cup tiny pasta shells
1-1/2 cups shredded mozzarella cheese
Directions
1. Add the soups and seasoning to a greased slow cooker along with 1-1/2 soup cans of water.
Cook on high for 1 hour, or until hot.
2. Stir in the pasta and cook for 1-1/2 to 2 more hours, or until the pasta is cooked. Stir often to
prevent the pasta from sticking.
3. Turn the heat off and stir in the cheese. Let set until the cheese has melted. Serve.
Cabbage with a Kick
Ingredients
1 pound lean ground beef, browned and drained
1 small head cabbage, chopped
2 (15 ounce) cans jalapeno pinto beans with liquid
1 (15 ounce) can tomato sauce
1 (15 ounce) can Mexican stewed tomatoes
1 (14 ounce) can beef broth
2 teaspoons ground cumin
1 cup water
Directions
1. Add everything to a greased slow cooker. Cook covered for 5-6 hours on low, or until the
cabbage is tender.
Mexican Chicken Soup
Ingredients
2 (15 ounce) cans Mexican stewed tomatoes
2 (14 ounce) cans chicken broth
2 (10 ounce) cans chicken noodle soup
1 (15 ounce) can shoe-peg corn, drained
1 (15 ounce) can cut green beans, drained
1 (12 ounce) can diced chicken breast
Shredded pepper-jack cheese
Directions
1. Combine everything but the cheese in a greased slow cooker. Cook covered on low for 2-3
hours. Serve with the cheese sprinkled over top.
Simple Creamy Potato Soup
Ingredients
6 medium potatoes, peeled and cubed
1 onion, minced
2 (14 ounce) cans chicken broth
1 (8 ounce) package shredded American cheese
1 cup half-and-half cream
Directions
1. Mix together the potatoes, onion broth and 1/2 teaspoon of pepper in a greased slow cooker.
Cook covered on low for 8-10 hours. Mash the potatoes as they soften.
2. One hour prior to serving, mix in the cheese and cream.
Hearty Beef Soup
Ingredients
1 pound lean ground beef, browned and drained
3 (14 ounce) cans beef broth
3/4 cup quick-cooking barley
3 cups sliced carrots
2 cups sliced celery
2 teaspoons beef seasoning
Directions
1. Mix everything together in a greased slow cooker. Cook covered on low for 7-8 hours.
Beefy Noodles
Ingredients
1-1/2 pounds lean ground beef, browned
1 onion, chopped
2 (15 ounce) cans mixed vegetables, drained
2 (15 ounce) cans Italian stewed tomatoes
2 (14 ounce) cans beef broth
1 teaspoon dried oregano
1 cup medium egg noodles
Directions
1. Mix together everything but the noodles in a greased slow cooker. Cook covered on low for 4-5
hours.
2. Prepare the noodles according to the package directions. Mix into the slow cookers and cook for
30 more minutes.
3-B Soup
Ingredients
1 pound lean ground beef, browned
2 onions, chopped
2 cups sliced celery
2 (14 ounce) cans beef broth
1 (15 ounce) can Mexican stewed tomatoes
2 (15 ounce) cans black beans, rinsed and drained
3/4 cup water
Salt and pepper
Directions
1. Add everything to greased slow cooker. Cook covered for 6-7 hours on low, or 3-3-1/2 hours on
high.
Supper Soup
Ingredients
1 pound lean beef stew meat
Seasoned pepper
1 (14 ounce) can beef broth
1 (7 ounce) box beef-falvored rice and vermicelli mix
1 (10 ounce) package frozen peas and carrots
2-1/2 cups vegetable juice
2 cups water
Directions
1. Brown the stew meat with the pepper. Drain.
2. Mix together all the ingredients in a greased slow cooker. Cook covered on low for 6-7 hours.
Beef and Vegetable Twist
Ingredients
1 pound lean ground beef, browned and drained
1 (16 oucne) package coleslaw mix
1 (15 ounce) can cut green beans
1 (15 ounce) can whole kernel corn
2 (15 ounce) cans Italian stewed tomatoes
2 (14 ounce) cans beef broth
Directions
1. Combine everything together in a greased slow cooker. Season with salt and pepper. Cook
covered for 7-9 hours on low.
Chilly Chili Soup
Ingredients
3 (15 ounce) cans chili with beans
1 (15 ounce) can whole kernel corn
1 (!4 ounce) can beef broth
2 (15 ounce0 cans Mexican stewed tomatoes
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup water
Directions
1. Add everything to a greased slow cooker. Cook covered on low for 4-5 hours.
Veggie-Chili Soup
Ingredients
2 pounds lean ground beef, browned
2 (15 ounce) cans chili without beans
1 (16 ounce) frozen mixed vegetables, thawed
3 (14 ounce) cans beef broth
2 (15 ounce) cans stewed tomatoes
1 teaspoon seasoned salt
1 cup water
Directions
1. Mix everything together in a greased slow cooker. Cook covered on low for 6-7 hours.
Whole Lotta Enchilada Soup
Ingredients
1 pound lean ground beef, browned and drained
1 (!5 ounce) can Mexican stewed tomatoes
1 (15 ounce) can pinto beans with liquid
1 (15 ounce) can whole kernel corn with liquid
1 onion, chopped
2 (10 ounce) cans enchilada sauce
1 (8 ounce) package shredded 4-cheese blend
Crushed tortilla chips, optional
Directions
1. Add the beef, tomatoes, beans, corn, onion, enchilada sauce and 1 cup of water to a greased
slow cooker. Cook covered on low for 6-8 hours, or on high for 3-4 hours. Mix in the cheese.
Serve topped with the crushed chips.
Meatballs for All Soup
Ingredients
1 (32 ounce) package frozen meatballs
2 (15 ounce) cans stewed tomatoes
3 large potatoes, peeled and diced
4 carrots, peeled and sliced
2 medium onions, chopped
2 (14 ounce) cans beef broth
2 tablespoons cornstarch
Directions
1. Add everything but the cornstarch to a greased slow cooker along with 1 cup of water. Season
with salt and pepper. Cook covered on low for 5-6 hours.
2. Combine the cornstarch with 1/4-cup water. Pour into the slow cooker. Increase the heat to
high and cook for 10-15 more minutes, or until thickened.
Tomato-Taco Soup
Ingredients
2 pounds lean ground beef, browned and drained
2 (15 ounce) cans ranch-style beans with liquid
1 (15 ounce) can whole kernal corn, drained
2 (15 ounce) cans stewed tomatoes
1 (10 ounce) can diced tomatoes and green chilies
1 (1 ounce) packet ranch dressing mix
1 (1 ounce) packet taco seasoning
Directions
1. Mix everything together in a greased slow cooker. Cook covered on low for 8-10 hours.
