GE 840093400, 106724 manual Vegetarian Vegetable Soup, Vegetarian Chili, Slow-Cooked Beef Stew

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Vegetarian Vegetable Soup

3 to 5 qt	51⁄2 to 7 qt
3 cups	1	(32 ounce) bottle tomato plus vegetable juice
1	1	(6 ounce) can tomato paste
1 tsp	1	tablespoon chopped garlic
1⁄4	1⁄2	cup chopped onion
1	2	(16 ounce) bags mixed vegetables for soup or stew
1	1	(14 ounce) can vegetable broth
11⁄2	3	cups water
1⁄2	1⁄2	teaspoon Italian seasoning
1⁄2	1	teaspoon salt
1⁄2	1	teaspoon sugar

Combine all ingredients in the crock. Stir well. Cover and cook on: 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 ounce) envelopes chili seasoning
1	2	(16 ounce) cans Great Northern beans, drained
1	2	(15 ounce) cans kidney beans, drained
1	2	(15 ounce) cans black beans, drained
1	2	(14 ounce) cans diced tomatoes
1	2	(8 ounce) cans tomato sauce
1	2	(14.5 ounce) cans vegetable broth

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 on: 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

12 (1 pound) bags baby carrots

23 pounds boneless beef chuck roast, cubed

2	4	large potatoes, cubed
1	2	(103⁄4 ounce) cans condensed cream of tomato soup
1	11⁄2	cups water
1	2	(1.5 ounce) 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 veg- etables. Cover and cook on: Low – 8 hours; OR High – 4 hours. Makes about 3 or 5 quarts.

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