Hamilton Beach 840096700 manual Vegetarian Vegetable Soup, Vegetarian Chili, Slow Cooked Beef Stew

Vegetarian Vegetable Soup

3 to 5 qt	51⁄2 to 7 qt
3 cups	1	(32 oz) bottle tomato plus vegetable juice
1	1	(6 oz) can tomato paste
1 tsp.	1	tablespoon chopped garlic
1⁄4	1⁄2	cup chopped onion
1	2	(16 oz) bags mixed vegetables for soup or stew
1	1	(14 oz) can vegetable broth
11⁄2	3	cups water
1⁄2	1⁄2	teaspoon Italian seasonings
1⁄2	1	teaspoon salt
1⁄2	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 mix- ture 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	13
about 3 or 5 quarts.