 Ham and Black Bean Soup

 Cajun Bean Soup

 Sausage Minestrone
 Dark Bean and Sausage Soup
 Chicken and Barley Soup
 Cheddar-Chicken Soup
 So Simple Chicken and Rice
 Black-Eyed Peas and Bacon Soup
 A Little Italy Soup
 Colorful Chicken Soup
 Spinach-Cheese Tortellini
 Chicken Tortilla Soup
 Not Just Chicken and Rice
 Mexican Turkey Soup
 Shitake-Turkey Soup
 Taco Stew
 4-Corner Stew
 Real Roast Beef Stew
 South-of-the-Border Stew
 Meatball Stew
 Ham and Black Bean Soup

Ingredients

 2 (14 ounce) cans chicken broth

 3 (15 ounce) cans black beans, rinsed and drained
 2 (10 ounce) cans diced tomatoes and green chilies
 1 onion, chopped
 1 teaspoon ground cumin
 1/2 teaspoon dried thyme
 1/2 teaspoon dried oregano
 2-3 cups cooked, finely diced ham

Directions

1. Add the broth and beans to a greased slow cooker. Cook on high until hot. Mash half of the
beans using a potato masher.
2. Stir the remaining ingredients in along with 3/4 cup of water. Reduce the heat to low and cook
covered for 5-6 hours.
 Cajun Bean Soup

Ingredients

 1 (20 ounce) package Cajun-flavored, 16-bean soup mix with flavor packet
 2 cups cooked, finely chopped ham
 1 onion, chopped
 2 (15 ounce) cans stewed tomatoes

Directions

1. Add the beans to a slow cooker. Cover with water. Soak overnight. Drain and again cover with
water, 2 inches above the beans. Cook covered on low for 5-6 hours, or until tender.
2. Stir in the remaining ingredients and cook on high for 30-45 minutes.
 Sausage Minestrone

Ingredients

 1 pound Italian sausage links, cut into 1/2-inch slices

 2-1/2 cups butternut or acorn squash
 2 medium potatoes, peeled, cut into 1/2-inch slices
 2 medium fennel bulbs, trimmed, cut into 1/2-inch slices
 1 onion, chopped
 1 (15 ounce) can kidney beans, rinsed and drained
 2 teaspoons minced garlic
 1 teaspoon Italian seasoning
 2 (14 ounce) cans chicken broth
 1 cup dry white wine
 3-4 cups fresh spinach

Directions

1. Brown the sausage. Drain.

2. Add the squash, potatoes, fennel, onion, beans, garlic and Italian seasoning to a greased slow
cooker. Add the sausage over top, pour the broth and wine over. Cook covered for 7-9 hours on
low.
3. Mix in the spinach, cook for 10 more minutes.
 Dark Bean and Sausage Soup

Ingredients

 1 pound hot Italian sausage, cut into 1/2-inch pieces

 1 onion, chopped
 1 (15 ounce) can Italian stewed tomatoes
 2 (15 ounce) cans black beans, rinsed and drained
 2 (15 ounce) cans navy beans with liquid
 2 (14 ounce) cans beef broth
 1 teaspoon minced garlic
 1 teaspoon dried basil

Directions

1. Brown the sausage and onion together in a skillet. Drain.

2. Add all the ingredients to a greased slow cooker. Cook covered for 5-7 hours on low.
 Chicken and Barley Soup

Ingredients

 1-1/2 to 2 pounds boneless, skinless chicken thighs

 1 (16 ounce) package frozen stew vegetables
 1 (1 ounce) packet dry vegetable soup mix
 1-1/4 cups pearl barley
 2 (14 ounce) cans chicken broth
 1 teaspoon white pepper
 1 teaspoon salt
 4 cups water

Directions

1. Add everything to a greased slow cooker. Cook covered on low for 5-6 hours, or on high for 3
hours.
 Cheddar-Chicken Soup

Ingredients

 2 cups milk
 1 (7 ounce) package cheddar-broccoli soup started
 1 cup cooked, finely chopped chicken breasts
 1 (10 ounce) frozen green peas, thawed
 Shredded cheddar cheese

Directions

1. Combine the milk and 5 cups of water in a greased slow cooker. Cook on high until it begins to
boil. Stir in the soup starter and add in the chicken and peas. Season with salt and pepper.
2. Cook covered for 2-3 hours on low. Serve with the cheese sprinkled over top.
 So Simple Chicken and Rice

Ingredients

 1 (6 ounce) package long grain-wild rice mix

 1 (1 ounce) packet chicken noodle soup mix
 2 (10 ounce) cans cream of chicken soup
 2 ribs celery, chopped
 1-2 cups cooked, cubed chicken

Directions

1. Mix everything together along with 6 cups of water in a greased slow cooker. Cook covered for
2-3 hours on low.
 Black-Eyed Peas and Bacon Soup

Ingredients

 5 slices thick-cut bacon, diced

 1 onion, chopped
 1 green bell pepper, chopped
 3 ribs celery, sliced
 3 (15 ounce) cans jalapeno black-eyed peas with liquid
 2 (15 ounce) cans stewed tomatoes with liquid
 1 teaspoon chicken seasoning

Directions

1. Fry the bacon until crisp. Drain. Use the drippings to saute the onion and bell pepper, do not
brown.
2. Combine everything in the slow cooker along with 1-1/2 cups of water and a teaspoon of salt.
Cook covered for 3-4 hours on low.
 A Little Italy Soup

Ingredients

 1-1/2 to 2 pounds boneless, skinless chicken thighs, cubed

 1 onion, chopped
 3 carrots, sliced
 1/2 cup halved, pitted ripe olives
 1 teaspoon minced garlic
 3 (14 ounce) cans chicken broth
 1 (15 ounce) can Italian stewed tomatoes
 1 teaspoon Italian seasoning
 1/2 cup small shell pasta
 Parmesan cheese

Directions

1. Mix together everything but the pasta and cheese in a greased slow cooker. Cook covered for 8-
9 hours on low. Stir in the pasta 30 minutes prior to serving, increasing the heat to high. Serve
with the cheese over top
 Colorful Chicken Soup

Ingredients

 1 pound skinless, boneless chicken thighs, cut into thin strips

 1 (6.2 ounce) package chicken and herb-flavored rice
 3 (14 ounce) cans chicken broth
 3 carrots, sliced
 1 (10 ounce) can cream of chicken soup
 1-1/2 tablesoons chicken seasoning
 1 (10 ounce) package frozen whole kernel corn, thawed
 1 (10 ounce) package frozen baby green peas, thawed

Directions

1. Add the chicken, rice, broth, carrots, soup, seasoning and 1 cup of water to a greased slow
cooker. Cook covered for 8-9 hours on low. Stir in the corn and peas with 30 minutes left to
cook. Increase the heat to high and cook for the remaining 30 minutes.
 Spinach-Cheese Tortellini

Ingredients

 1 (1 ounce) packet white sauce mix

 3 boneless, skinless chicken breast halves, cut into 1-inch pieces
 1 (14 ounce) can chicken broth
 1 teaspoon minced garlic
 1/2 teaspon dried basil
 1/2 teaspon oregano
 1/2 teaspoon cayenne pepper
 1 (8 ounce) package cheese tortellini
 1-1/2 cups half-and-half cream
 6 cups fresh baby spinach

Directions

1. Add the white sauce to a greased slow cooker. Stir in 4 cups of water until the mixture is
smooth. Mix in the chicken, broth, garlic, basil, oregano, cayenne pepper and 1/2 teaspoon of
salt. Cook covered for 6-7 hours on low, 3 hours on high.
2. Add in the tortellini and cook for 1 hour on high. Finally, stir in the cream and spinach and cook
until hot.
 Chicken Tortilla Soup

Ingredients

 3 large boneless, skinless chicken breast halves, cubed

 1 (10 ounce) package frozen whole kernel corn, thawed
 1 onion, chopped
 3 (14 ounce) cans chicken broth
 1 (6 ounce) can tomato paste
 2 (10 ounce) cans diced tomatoes and green chilies
 2 teaspoons ground cumin
 1 teaspoon chili powder
 1 teaspoon minced garlic
 1 teaspon salt
 6 corn tortillas, cut into 1/4-inch strips

Directions

1. Add everything but the tortillas to a greased slow cooker. Cook covered for 5-7 hours on low, 3
to 3-1/2 hours on high.
2. Arrange the tortilla strips to a baking sheet and bake at 375 degrees Fahrenheit for 5 minutes or
until crisp.
3. Serve the soup with the crisp tortilla strips over top.
 Not Just Chicken and Rice

Ingredients

 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

 1/2 cup brown rice
 1 (10 ounce) can cream of chicken soup
 1 (10 ounce) can cream of celery soup
 1 (14 ounce) can chicken broth with roasted garlic
 1 (16 ounce) package frozen sliced carrots, thawed
 1 cup half-and-half cream

Directions

1. Add the chicken to the bottom of a greased slow cooker.

2. Mix together the rice, soup, and carrots in a saucepan. Heat only until combined and pour over
the chicken.
3. Cook covered for 7-8 hours on low. Increase the heat to high and stir in the cream. Cook for 15-
20 more minutes.
 Mexican Turkey Soup

Ingredients

 2 (14 ounce) cans chicken broth

 2 (15 ounce) cans Mexican stewed tomatoes
 1 (16 ounce) package frozen succotash, thawed
 2 teaspoons chili powder
 1 teaspoon dried cilantro
 2 cups crushed tortilla chips, divided
 2-1/2 cups cooked, chopped turkey

Directions

1. Add everything to a greased slow cooker, reserving 1-2/3 cups of crushed chips. Cook covered
for 3-5 hours on low. Sprinkle the remaining chips over top to serve.
 Shitake-Turkey Soup

Ingredients

 2 cups sliced shitake mushrooms

 2 ribs celery, sliced
 1 small onion, chopped
 2 tablespoons buttter
 1 (15 ounce) can sliced carrots
 2 (14 ounce) cans chicken broth
 1/2 cup orzo pasta
 2 cups cooked, chopped turkey

Directions

1. Combine the mushrooms, celery and onion in the butter. Saute.

2. Add along with the remaining ingredients to a greased slow cooker. Cook covered for 2-3 hours
on low, 1-2 hours on high.
 Taco Stew

Ingredients

 2 pounds very lean stew meat

 2 (15 ounce) cans Mexican stewed tomatoes
 1 (1 ounce) packet taco seasoning mix
 2 (15 ounce) cans pinto beans with liquid
 1 (15 ounce) can whole kernel corn with liquid
 3/4 cup water

Directions

1. Brown the stew meat in a skillet. Add along with the remaining ingredients to a greased slow
cooker.
2. Cook covered for 5-7 hours on low.
 4-Corner Stew

Ingredients

 1-1/2 pounds lean ground beef, browned

 1 (14 ounce) can beef broth
 1 (15 ounce) can whole kernel corn with liquid
 2 (15 ounce) cans pinto beans with liquid
 2 (15 ounce) cans Mexican stewed tomatoes
 1 tablespoon beef seasoning
 1 (16 ounce) package cubed Velveeta cheese

Directions

1. Add everything but the cheese to a greased slow cooker. Cook covered for 5-6 hours on low. Stir
the cheese in until melted. Serve.
 Real Roast Beef Stew

Ingredients

 3 cups cubed roast beef

 2 (15 ounce) cans stewed tomatoes
 1 (16 ounce) package frozen mixed vegetables, thawed
 2 (14 ounce) cans beef broth
 1 cup cauliflower florets
 1 cup broccoli florets

Directions

1. Mix together everything but the cauliflower and broccoli in a greased slow cooker. Season with
salt and pepper. Cook covered for 3-4 hours on low.
2. Mix in the cauliflower and broccoli. Cook for 2 more hours, until tender.
 South-of-the-Border Stew

Ingredients

 1-1/2 to 2 pounds lean beef stew meat, browned

 2 (15 ounce) cans pinto beans with liquid
 1 onion, chopped
 3 carrots, sliced
 2 medium potatoes, cubed
 1 (1 ounce) packet taco seasoning
 2 cups water
 2 (15 ounce) cans Mexican stewed tomatos

Directions

1. Add everything but the stewed tomatoes to a greased slow cooker. Cook covered for 6-7 hours
on low.
2. Stir in the tomatoes and cook for 1 more hour.
 Meatball Stew

Ingredients

 1 (18 ounce) package frozen Italian meatballs, thawed

 1 (14 ounce) can beef broth
 1 (!5 ounce) can cut green beans
 1 (16 ounce) package baby carrots
 2 (15 ounce) cans stewed tomatoes
 1 tablespoon Worcestershire sauce
 1/2 teaspoon ground allspice

Directions

1. Mix everything together in a greased slow cooker. Cook covered for 3-5 hours on low.