Crock-Pot Vegetable Beef Soup

I've re-vamped this recipe so that we enjoy it much more than when I originally posted it over four years ago. This new version has been a staple in our house over the cold winter months. Serve with warm cornbread.

yield: 4 servings

1 lb beef chuck roast, trimmed and cut into bite-sized pieces
3 medium carrots, sliced
2 small potatoes, cut into bite-sized cubes
1 medium onion, chopped
2 stalks celery, sliced
1 tsp salt
1/2 tsp tarragon
1/4 tsp pepper
2 14-oz cans diced tomatoes, undrained
2 cups beef broth
2 cups frozen corn
2 cups frozen baby lima beans or peas

1. In a large crock pot, combine all ingredients, stirring well to combine. Cook on low-heat setting for 8 hours.

Easy Spaghetti Sauce

This spaghetti sauce is very easy and involves no chopping, using simple pantry ingredients. Add chopped mushrooms if you like.

yield: 6 servings

1 pound ground beef
2 Tbsp dried onion flakes
1 tsp salt
1 tsp oregano
3/4 tsp sugar
1/4 tsp pepper
1/4 tsp garlic powder
2 14.5-oz cans diced tomatoes
1 1/2 14.5-oz cans tomato sauce (600 grams)

1. Brown ground beef in a nonstick skillet over medium heat. Drain off fat; rinse well.
2. Combine beef and remaining ingredients in a large stockpot; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove lid, stir, and simmer uncovered for 1 hour or until slightly thickened, stirring occasionally.

Crock-Pot Chili #2

yield: 4 1-1/2 cup servings

1 lb ground meat (turkey or beef)
1 medium onion, chopped
1 Tbsp chili powder
1 1/2 tsp cumin
3 14.5-oz cans diced tomatoes, undrained
1 15-oz can pinto beans, rinsed and drained
1/2 cup salsa
1/2 cup shredded cheddar cheese

1. Heat large skillet over medium heat. Add ground meat and onion; cook until meat is browned and onion is tender. Drain fat.
2. Place onion mixture, chili powder, cumin, tomatoes, beans, and salsa in a crock pot; stir. Cover and cook on LOW 6-8 hours. Season with salt and pepper if needed. Top each serving with shredded cheese.

Crock Pot Roast

yield: 4 servings

2 lb chuck roast
1 Tbsp oil
3 medium potatoes, cut into 1-inch cubes
8 carrots, cut into 1-inch pieces
3 small onions, cut into 1-inch pieces
1 1/4 cup water
1 Tbsp Worcestershire sauce
2 tsp beef bouillon granules
1 tsp dried basil
1/2 cup cold water
1/4 cup flour

1. Trim excess fat from roast. Heat canola oil in a large nonstick skillet over medium-high heat. Add roast, cooking on all sides approximately 1 minute or until browned.
2. Place potatoes through basil in a large crock pot. Place roast on top of vegetables. Cook on low for 8-10 hours.
3. To prepare gravy, combine 1/2 cup cold water with flour, or substitute 1/2 cup juices from crock pot.

Crock-Pot Chili

Thick, hearty, spicy chili is the perfect dinner to come home to on a cold day.

yield: 6 1-1/4 cup servings

1 lb ground meat (we like turkey)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup water
1 Tbsp chili powder
1 tsp sugar
1 tsp ground cumin
1/4 tsp salt
1 garlic clove, minced
1 15-oz can kidney beans, undrained
1 14.5-oz can diced tomatoes, undrained
6 Tbsp shredded cheddar cheese

1. Cook meat in a large nonstick skillet over medium-high heat until browned. Drain grease off; return meat to pan. Add onion and next 7 ingredients; cook 7 minutes or until onion is tender.
2. Place meat mixture in a crock-pot; stir in beans and tomatoes. Cover with lid and cook on low heat for 4 hrs. Ladle into bowls; sprinkle with cheese.

Mom's Spaghetti Sauce

My mom's 25-year-old recipe for spaghetti sauce, usable in many casseroles or lasagnas. More onion, garlic, tomato sauce, etc can be added until it's the right taste/consistency for you.

yield: a pot? about 7 cups?

2 lbs ground meat
1 cup chopped onion
2-3 garlic cloves, minced
28 oz canned tomatoes
28 oz canned tomato sauce
1 tiny can tomato paste

1. Heat a nonstick skillet over medium-high heat. Add meat; cook until browned. Remove meat from pan, draining grease. Return meat to pan; add onion and garlic and cook 3-4 minutes or until onions are tender.
2. In a large stock pot combine meat mixture with tomatoes, sauce, and paste. Bring to a boil; reduce heat to low and simmer for at least an hour, stirring every 15 minutes or so. Serve over spaghetti or save for lasagna. Freezes well.

*You can use any combination of ground meat for this recipe: hamburger, turkey, chicken, sausage, or a mixture of two. Our favorite: 1 lb turkey and 1 lb sausage*