RECIPES
Tuscan Beef and Bean Soup
1 pound ground beef, browned and drained
2 carrots, chopped
2 potatoes, chopped
1 onion, chopped
1 stalk celery, chopped
1 can (14.5 ounces) diced tomatoes, undrained
2 cans (14.5 ounces each) beef broth
2 tsps Italian seasoning
½ tsp salt
½ tsp pepper
¼ tsp crushed red pepper
1½ cups water
1 can (15 ounces) dark red kidney beans, rinsed and drained
1 cup cup chopped unpeeled zucchini
1 cup frozen cut green beans, partially thawed
2 tbsps tablespoons minced Italian (at leaf) parsley
Shredded Parmesan cheese
Combine all ingredients, except red kidney beans, zucchini, green beans, parsley •
and grated Parmesan cheese in slow cooker. Stir well.
Cover and cook on • Low 7 hours, then High 1 hour.
After 7 hours, stir in kidney beans, zucchini, green beans and parsley. Cover and •
cook on High setting 1 hour.
Garnish each serving with shredded Parmesan cheese.•
Makes 8 servings
RECIPES
Aztec Chicken
1 cup chopped red onion
1½ pounds boneless, skinless chicken breast halves
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
2 tbsps teaspoons chili powder
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained
2 tbsp minced cilantro
Place red onion in slow cooker, then top with chicken breasts and remaining •
ingredients, except cilantro.
Cover and cook on• Low 4 hours.
Sprinkle with cilantro just before serving.•
Makes 4 to 6 servings.
Tip: Serve over hot cooked rice, if desired. Or, thinly slice chicken and serve chicken
and vegetable mixture in a warm, our tortilla.
Slow Cooker_104554_IM_US_V7_121212.indd 19 12/12/12 2:32:04 PM
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