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Soups, Stews and Chowders Soups, Stews and Chowders
Pasta Fagioli Soup
1 15 1/2 oz. can Great Northern beans
1 lb. ground beef, browned and drained
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 10 1/2 oz. cans condensed beef broth
2 14 1/2 cans whole tomatoes
1/2 tsp. black pepper
1/4 tsp. dried marjoram
1/4 tsp. cayenne
1/4 tsp. hot pepper sauce
1 tsp. dried basil
3 cups pasta of your choice, cooked
Combine all ingredients in the Crock-Pot
®
Slow Cooker except the
pasta. Cover; cook on Low for 8 -10 hours or on High for 4 - 5 hours.
Add the pasta and serve.
Recommended Unit Size: 3 1/2 - 7 Quarts
Chicken Provencal Stew
1 whole chicken, 3-5 lbs cut into pieces
4 medium potatoes, cubed
2 onions, sliced
2 cloves garlic, minced
1 green pepper, chopped
1 14 1/2 oz. can plum tomatoes
1/2 cup red wine
2 tsp. Italian seasoning
1 tsp. parsley flakes
Place the chicken and potatoes in the Crock-Pot
®
Slow Cooker.
In a large bowl, combine the onion, garlic, green peppers, tomatoes,
wine and Italian seasoning. Pour the mixture into the stoneware.
Cover; cook on Low for 8 -10 hours or on High for 4 - 5 hours.
Recommended Unit Size: 4 - 7 Quarts
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