Totally Veggie Soup

Jennifer S.

This recipe makes a nice, light dinner for a night you might not be up to cooking or eating a hearty meal. It's also versatile in that just about any vegetable can be put into the pot. Use either leftover, frozen or fresh veggies. It freezes nicely, so take out large and small freezer-safe containers and pack up the soup for lunch- and dinner-size portions. Freeze and serve whenever you want a deliciously light meal.
And if you happen to have leftover "meat" in the fridge or freezer (chicken, roast, ground beef) you can add it during the last hour of cooking to heat through, if you don't want a "veggie" meal.

* 3 (14-oz.) cans chicken or vegetable broth
* 1 (29-oz.) can tomato purée
* 1 cup water
* 2 stalks celery, chopped
* 1 (1-lb.) bag frozen mixed vegetables
* 1 cup frozen corn
* 1 cup frozen green beans
* 1 onion, chopped
* 1 (15.8-oz.) can Great Northern beans, drained
* 2 TBS Worcestershire sauce
* 1/2 tsp. coarse-ground black pepper
* 1 tsp. minced garlic

1. Put all ingredients into slow cooker and cook on Low for 6 to 8 hours.

BEEF STEW

Shelli C.

Season to taste, salt, pepper, garlic.
1 can of Basil Spaghetti Sauce
1 can tomato sauce
1 can diced Italian (Flavor) Stewed Tomatoes, pour in entire can, not drained
1 can kidney beans, pour in entire can, not drained
1 can Corn, pour in entire can, not drained
1 can Green Beans, pour in entire can, not drained
1 cup noodles, (noodles will cook in stew)
1 lb ground beef, cook ground beef and drain, season to taste w/ Italian herb, salt and pepper

Put all contents in Cock pot for a few hours, on high.