Hamilton Beach 33064 How To Use Manual page 13

840096700 Ev02 2/28/02 9:24 AM Page 13
Vegetarian Vegetable Soup
3 to 5 qt 5 1 ⁄
2
3 cups
1
1 tsp.
1 ⁄
4
1
1
1 1 ⁄
2
1 ⁄
2
1 ⁄
2
1 ⁄
2
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 4 quarts.
Vegetarian Chili
3 to 5 qt 5 ⁄
1
1
1
1
1
1
1
1
1
1
In a skillet over medium-high heat cook onion in the oil until soft. Place onion mix-
ture into the slow cooker. Add remaining ingredients. Stir to mix. Cover and
cook: Low – 8 hours OR High – 4 hours. Makes about 3 or 5 quarts.
Slow Cooked Beef Stew
3 to 5 qt 5 1 ⁄
1
2
2
1
1
1
Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a
bowl, whisk together the soup, water, and seasoning packet. Pour over beef and
vegetables. Cover and cook: Low – 8 hours OR High – 4 hours. Makes
about 3 or 5 quarts.
to 7 qt
1 (32 oz) bottle tomato plus vegetable juice
1 (6 oz) can tomato paste
1 tablespoon chopped garlic
1 ⁄ cup chopped onion
2
2 (16 oz) bags mixed vegetables for soup or stew
1 (14 oz) can vegetable broth
3 cups water
1 ⁄ teaspoon Italian seasonings
2
1 teaspoon salt
1 teaspoon sugar
to 7 qt
2
1 tablespoon vegetable oil
2 medium onions, chopped
2 ( 3 / oz) envelopes chili seasoning
4
2 (16 oz) cans Great Northern beans, drained
2 (15 oz) cans kidney beans, drained
2 (15 oz) cans black beans, drained
2 (14 oz) cans diced tomatoes
2 (8 oz) cans tomato sauce
2 (14.5 oz) cans vegetable broth
to 7 qt
2
2 1-pound bags baby carrots
3 pounds boneless beef chuck roast, cubed
4 large potatoes, cubed
2 (10 3 / oz) cans condensed cream of tomato soup
4
1 1 ⁄ cups water
2
2 (1.5 oz) envelopes beef stew seasoning mix
13