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Seeing that the cooler weather came upon us, I think I can still get by with soup recipes... in a slow cooker. Since spring is finally here, I’m sure many of you will be working outside cleaning up the yard, getting the soil ready for planting, washing windows, etc.

It’s so easy to put all the ingredients in the slow cooker and when mealtime comes there is a satisfying meal waiting for you to be devoured. The weekend is a good time to use the slow cooker when you’re busy, whether inside cleaning (ugh!) or outside doing clean up in the yard or perhaps  a little gardening.

So let’s make soup.

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SLOW COOKER BEEF TORTELLINI SOUP
1 lb. beef stew meat
1 large onion, diced (3/4 c.)
1 large carrot, peeled and diced
1 medium rib celery, diced (about 1/2 c.)
2 cloves garlic, minced
2 t. sugar
1-14 oz. can diced tomatoes, undrained
2-14 oz. cans beef broth
1 t. dried basil leaves
1 bay leaf
2 c. frozen cheese filled tortellini
1 c. frozen, cut green beans

In a four quart slow cooker, add first eight ingredients, in order listed. Cover and cook on low setting 8-9 hours (or on high setting for 3-4 hours).

DON’T PEEK! About 25 minutes before serving, stir in last three ingredients. Increase heat setting to high. Cover and cook 30 more minutes. Makes six servings.

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SLOW COOKER CHICKEN WILD RICE SOUP
4 boneless, skinless chicken breasts, cut into one inch pieces
2 bay leaves
3 c. sliced fresh mushrooms (8 oz.)
1/2 c. uncooked wild rice
1 medium rib celery, cut into 1/2 inch pieces (one cup)
1 envelope onion-mushroom soup mix
1 can cream of mushroom soup
1 carton (32 oz.) chicken broth
1 c. frozen peas

In a four quart slow cooker, add all ingredients except peas, in order listed. Cover and cook on low setting for 8-10 hours. Gently stir in peas, increase heat setting to high. Cover and cook for five minutes. Remove bay leaves. Makes six servings.

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MINESTRONE HAMBURGER SOUP
1 lb. lean ground beef
1 large onion, diced (3/4 c.)
2 small potatoes, peeled and cubed
1 medium carrot, peeled and sliced 1/2 inch thick
2 ribs celery, sliced 1/2 inch thick
1-28 oz. can diced tomatoes
1 c. coarsely shredded cabbage
1 bay leaf
Scant 1/2 t. each dried thyme and basil leaves
3/4 t. salt
1/4 t. pepper
Water
Grated mozzarella or Parmesan cheese - optional

Place all ingredients, except cheese, in a four quart slow cooker, stir thoroughly. Add water to cover. Cook on low setting for 10-12 hours (on high for 3-5 hours). Stir well. Serve individual servings with cheese if you wish. Makes six servings.

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FLAVOR -FILLED TOMATO SOUP
1-46 oz. can tomato juice
1-8 oz. can tomato sauce
3 beef bouillon cubes
1/2 c. boiling water
3 pepper corns
1/2 large bay leaf
1/4 t. dried basil leaves
1/2 small onion, thinly sliced
3 T. sugar
2 whole cloves
1/8 c. chopped celery leaves

Stir in all ingredients together in a 5-6 quart slow cooker. Cover and cook on low for 6-8 hours. Strain before serving. If you like a thicker soup, turn to high setting, remove lid for last hour of cooking. Do not process soup in a food processor.

Note: DO NOT uncover the slow cooker while cooking, unless the recipe says to do so. Any of these soups can be served with a variety of crackers, warm French bread, popovers, any variety of bread roll, muffins or bread sticks.
Oh, if you’re pressed for time, cut up veggies the night or day before, put them in plastic bags in the fridge and you’re ready to put the soup together in the morning before you go to work or if you’re going to be gone for several hours.

Thought for the Day: A smile is an inexpensive way to improve your looks.

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