Hamilton Beach 33143 Use & Care W - Page 13

840096700 Ev02 2/28/02 9:24 AM Page 13 Vegetarian Vegetable Soup 3 to 5 qt 51⁄2 to 7 qt 3 cups 1 1 tsp. 1⁄4 1 1 11⁄2 1⁄2 1⁄2 1⁄2 1 (32 oz) bottle tomato plus vegetable juice 1 (6 oz) can tomato paste 1 tablespoon chopped garlic 1⁄2 cup chopped onion 2 (16 oz) bags mixed vegetables for soup or stew 1 (14 oz) can vegetable broth 3 cups water 1⁄2 teaspoon Italian seasonings 1 teaspoon salt 1 teaspoon sugar 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 51⁄2 to 7 qt 1 1 tablespoon vegetable oil 1 2 medium onions, chopped 1 2 (3/4 oz) envelopes chili seasoning 1 2 (16 oz) cans Great Northern beans, drained 1 2 (15 oz) cans kidney beans, drained 1 2 (15 oz) cans black beans, drained 1 2 (14 oz) cans diced tomatoes 1 2 (8 oz) cans tomato sauce 1 2 (14.5 oz) cans vegetable broth In a skillet over medium-high heat cook onion in the oil until soft. Place onion mixture 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 51⁄2 to 7 qt 1 2 1-pound bags baby carrots 2 3 pounds boneless beef chuck roast, cubed 2 4 large potatoes, cubed 1 2 (103/4 oz) cans condensed cream of tomato soup 1 11⁄2 cups water 1 2 (1.5 oz) envelopes beef stew seasoning mix 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. 13