1can corn -15oz 1can pinto beans -16oz 1can chili beans -15oz 1can black beans (i didn't have black on hand so i put in another can of pinto) 1pound lean ground beef taco seasonings 1 small can of tomato sauce 2cans chicken broth 1 small can diced peppers 1 jar salsa
In a large skillet brown ground beef and drain off any fat Drain the fluid from the cans of beans and corn Combine all ingredients in a crock pot and cook for 1 hour on high.
One sirloin roast, 1.5 pounds, browned first, place in crock pot turned up to high. One cup water. After 3 hours, add 4 potatoes, peeled and chopped into 1 inch pieces. Add 2 carrots, peeled and chopped into 1 inch pieces. After 2 more hours, add one can of mushrooms, one can each of corn and peas (without the water in the can) and one can of tomatoes, chopped or whole is your choice. Turn down the heat to low, add spices to taste, and let simmer for 3 more hours. Break apart the roast and enjoy the vegetable beef soup. I made this just last week and it came out pretty nice!
INGREDIENTS: 2 tablespoons vegetable oil 1 pound ground beef 1/2 large onion, chopped 5 cups chopped cabbage 2 (16 ounce) cans red kidney beans, drained 2 15 oz cans of beef broth 24 ounces tomato sauce
1 1/2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon pepper DIRECTIONS: 1. Heat oil in a large stockpot over medium high heat. If the ground beef has a high fat content, skip the oil and start with a tiny bit of water in the pan. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover. 2. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally.
All of your answers sound good. I would think you could make any kind in the crockpot that you could make on top of the stove, with minimal adjustments.
My favorite recipe is in a book that my friend borrowed. At this age, I can't remember exactly what the measurements were. I will try and get it back and then I can answer you. What kinds of flavors do you want in your soup?
I like to make homemade chicken soup in the crockpot. Just add chicken pieces, 7 cups of water (maybe two cups can be broth, or not) Seasoning as you like, then a few cups of potatoes, 1 cup carrots, 1 cup celery and a little chopped onion. Put it all in the crockpot in the morning, then set it on low all day & YUM.
I was trying to use up some frozen vegtables and a cabbage that I had. I am enjoying the bean and then the chicken soup recipes above. I will print them up. Also I was thinking about a split pea soup. I am just not sure on how much liquid to add. Crock pots tend to cook things without much liquid. keep em comming, and Thanks.
I had not used a crock pot in years either. I have been working long hours so I decided to cook different things in the crock pot, to make things easier.
For Soup: 1 (15 1/2 oz) can red kidney beans, rinsed and drained 1 (15 1/2 oz) can black beans, rinsed and drained 1 (15 1/2 oz) can pinto beans, rinsed and drained 2 cups water 1 1/4 cup Clamato juice or other spicy tomato juice 1 (14 1/2 oz) can Mexican-style stewed tomatoes 1 (10 oz) package frozen corn, thawed 1 (4 oz) can chopped green chilies 1 cup sliced carrots 1 yellow onion, chopped 3 cloves garlic, minced 2 tbsp. vegetable bouillon cubes 2 tsp. basil 1 1/2 tsp. oregano 1 tsp. freshly ground black pepper
For dumplings:
1/3 cup flour 1/4 cup yellow cornmeal 1 tsp. baking powder 1/4 tsp. each, salt and pepper 1 egg white, beaten 2 tbsp. milk 1 tbsp. vegetable oil
Put all of the soup ingredients in large crockpot. Cover and cook on low for 8 hours. Make dumplings by mixing dry ingredients in one bowl, wet ingredients in another. Stir ingredients together. In the last 30 minutes of cooking, drop dumpling mixture by teaspoon (in 8 equivalent size dumplings) into crockpot. Cover and cook for 30 more minutes. No Peeking!
My family loves the flavorful taste of this soup. The dumplings do remarkably well in a crockpot. No one evens misses the meat! It's a full bodied vegetarian meal. More notes. I do not use Clamato, but V-8 for mine and often use chicken broth since I usually have it on hand. Sometimes we make it without the dumplings and grate parmesan cheese on top. For more good crockpot soups go to http://www.mom-mom.com/crock_pot_soups.htm
1 stewing chicken, cut up but skin and bones still in place tie in a cheesecloth square: 8 whole black peppercorns 1 bay leaf 2 whole cloves 1 tsp dry thyme (not ground!!!) 1 tsp. dry rosemary (nt ground!!!) and some optional items: 1 tsp. whole cumin seeds 4 whole coriander seeds
leafy top from a head of celery (well washed!) 1 carrot, cut up 1 parsnip, cut up (optional) 1 onion, chopped 2 cloves garlic
Put in crock pot and cook on low all day.
Remove chicken and discard skin and bones; retain meat. Discard packet of spices and celery leaves. Remove fat from top. Put in fresh green beans and freshly shelled green peas plus other vegs you like such as sliced zucchini and cook on high one hour.
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1can pinto beans -16oz
1can chili beans -15oz
1can black beans (i didn't have black on hand so i put in another can of pinto)
1pound lean ground beef
taco seasonings
1 small can of tomato sauce
2cans chicken broth
1 small can diced peppers
1 jar salsa
In a large skillet brown ground beef and drain off any fat
Drain the fluid from the cans of beans and corn
Combine all ingredients in a crock pot and cook for 1 hour on high.
Serve with tortilla chips and cheese.
One cup water.
After 3 hours, add 4 potatoes, peeled and chopped into 1 inch pieces.
Add 2 carrots, peeled and chopped into 1 inch pieces.
After 2 more hours, add one can of mushrooms, one can each of corn and peas (without the water in the can) and one can of tomatoes, chopped or whole is your choice.
Turn down the heat to low, add spices to taste, and let simmer for 3 more hours.
Break apart the roast and enjoy the vegetable beef soup.
I made this just last week and it came out pretty nice!
Cabbage Beef Soup
Prep Time: 20 Minutes
Cook Time: 8 Hours Ready In: 8 Hours 20 Minutes
Yields: 10 servings
INGREDIENTS:
2 tablespoons vegetable oil
1 pound ground beef
1/2 large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney
beans, drained
2 15 oz cans of beef broth
24 ounces tomato sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
DIRECTIONS:
1. Heat oil in a large stockpot over medium high heat. If the ground beef has a high fat content, skip the oil and start with a tiny bit of water in the pan. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
2. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally.
Just add chicken pieces, 7 cups of water (maybe two cups can be broth, or not)
Seasoning as you like, then a few cups of potatoes, 1 cup carrots, 1 cup celery and a little chopped onion. Put it all in the crockpot in the morning, then set it on low all day & YUM.
For Soup:
1 (15 1/2 oz) can red kidney beans, rinsed and drained
1 (15 1/2 oz) can black beans, rinsed and drained
1 (15 1/2 oz) can pinto beans, rinsed and drained
2 cups water
1 1/4 cup Clamato juice or other spicy tomato juice
1 (14 1/2 oz) can Mexican-style stewed tomatoes
1 (10 oz) package frozen corn, thawed
1 (4 oz) can chopped green chilies
1 cup sliced carrots
1 yellow onion, chopped
3 cloves garlic, minced
2 tbsp. vegetable bouillon cubes
2 tsp. basil
1 1/2 tsp. oregano
1 tsp. freshly ground black pepper
For dumplings:
1/3 cup flour
1/4 cup yellow cornmeal
1 tsp. baking powder
1/4 tsp. each, salt and pepper
1 egg white, beaten
2 tbsp. milk
1 tbsp. vegetable oil
Put all of the soup ingredients in large crockpot. Cover and cook
on low for 8 hours.
Make dumplings by mixing dry ingredients in one bowl, wet ingredients
in another. Stir ingredients together. In the last 30 minutes of
cooking, drop dumpling mixture by teaspoon (in 8 equivalent size
dumplings) into crockpot. Cover and cook for 30 more minutes.
No Peeking!
My family loves the flavorful taste of this soup. The dumplings do
remarkably well in a crockpot. No one evens misses the meat! It's a
full bodied vegetarian meal.
More notes. I do not use Clamato, but V-8 for mine and often use
chicken broth since I usually have it on hand. Sometimes we make
it without the dumplings and grate parmesan cheese on top.
For more good crockpot soups go to
http://www.mom-mom.com/crock_pot_soups.htm
tie in a cheesecloth square:
8 whole black peppercorns
1 bay leaf
2 whole cloves
1 tsp dry thyme (not ground!!!)
1 tsp. dry rosemary (nt ground!!!)
and some optional items:
1 tsp. whole cumin seeds
4 whole coriander seeds
leafy top from a head of celery (well washed!)
1 carrot, cut up
1 parsnip, cut up (optional)
1 onion, chopped
2 cloves garlic
Put in crock pot and cook on low all day.
Remove chicken and discard skin and bones; retain meat. Discard packet of spices and celery leaves. Remove fat from top. Put in fresh green beans and freshly shelled green peas plus other vegs you like such as sliced zucchini and cook on high one hour.
Eat with crusty homemade whole wheat bread.