West Bend WBSCRDMD, WBSCSS6QT, WBSCSSMD Chili, Hearty Chicken Noodle Soup, Minestrone Soup

Chili

2 lbs lean ground beef or turkey 1½ cups chopped onion

1½ cups chopped green pepper 2 garlic cloves – minced

3 28 ounce cans whole tomatoes – undrained – cut up

1 15 ounce can kidney beans - undrained

2½ tbsp chili powder 1½ tsp ground cumin 1½ tsp salt

¾ tsp pepper

Cooking Time: “LOW” = 8 to 10 hours “HIGH” = 4 to 5 hours

1.Brown ground beef or turkey with onion, green pepper and garlic in skillet over medium heat of range unit. Remove excess grease. Transfer mixture into ceramic cooking vessel. Add remaining ingredients; stir to blend.

2.Place ceramic cooking vessel into heating base, cover and cook at desired heat setting for time given. Serves 6 to 8. Set at “LOW” for serving, if desired.

Hearty Chicken Noodle Soup

2-2 ½ lbs chicken parts, skinned if desired

6 cups water

1 medium onion - chopped

6 carrots – cut into ½-inch pieces

5 ribs of celery – cut into ½-inch pieces 1 14.5 ounce can whole tomatoes – undrained – cut up

Cooking Time: “LOW” = 8 to 10 hours

1 ½ tbsp instant chicken bouillon

1 tbsp dried parsley flakes

1 tsp salt

½tsp dried rosemary leaves

½tsp pepper

1 cup uncooked fine egg noodles

“HIGH” = 5 to 6 hours

1.Combine all ingredients, except egg noodles in the ceramic cooking vessel. Place ceramic cooking vessel into heating base, cover and cook at desired heat setting for time given or until chicken and vegetables are tender.

2.Remove chicken pieces from ceramic cooking vessel and set aside to cool slightly. Set control to “HIGH” and add noodles, stirring to combine. Cover and continue to cook 30 minutes.

3.Remove chicken from bones and cut into bite-size pieces. Return meat to ceramic cooking vessel and cook until noodles are tender. Serves 6 to 8. Set at “LOW” for serving, if desired.

Minestrone Soup

3 cups water

2 10.5 ounce cans chicken broth

1 medium onion - chopped

3 carrots – diced

1 medium zucchini, halved and cut into ½ inch slices

1½ cups cabbage - chopped

1 15 ounce can garbanzo beans - undrained

3 14.5 ounce cans whole tomatoes – undrained – cut-up

5 slices bacon – cooked & crumbled – optional

2 garlic cloves - minced

1 ½ tsp Italian seasoning

1 tsp salt

½ tsp pepper

¾cup small elbow macaroni or other pasta – uncooked

Cooking Time: “LOW” = 8 to 10 hours “HIGH” = 5 to 6 hours

1.Combine all ingredients, except macaroni in the ceramic cooking vessel; stir to blend. Place ceramic cooking vessel into heating base, cover and cook at desired heat setting for time given or until vegetables are tender.

2.Increase heat to “HIGH” setting and add macaroni; stir to blend. Cover and cook for 30 minutes. Serves 6 to 8. Set at “LOW” for serving, if desired.

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