Easy Crockpot Recipes

Crockpot Vegetable Barley Medley Recipe

• 1 15-oz can black beans, rinsed and drained
• 1 10 ounce package frozen whole-kernel corn
• 1 cup chopped onion
• 1/2 cup pearl barley
• 1 medium green pepper, chopped
• 1 medium carrot, sliced
• 2 cloves minced garlic
• 1 14 1/2 oz can vegetable broth (or 1 3/4 cups homemade)
• 2 Tbs parsley
• 1 tsp dried basil or 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 medium zucchini, halved lengthwise and thinly sliced
• 2 medium tomatoes, chopped (or one can diced tomatoes, drained)
• 1 Tbs lemon juice

1. Put beans, corn, onion, barley, green pepper, carrot, and garlic in crockery cooker.
2. Mix veg. broth, parsley, basil or oregano, salt, and pepper in a bowl; stir into vegetable mixture.
3. Cover. Cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2 to 4 hours.
4. If using low-heat setting, turn to high heat and stir in zucchini, tomatoes and lemon juice, then cover and cook 30 minutes longer on high heat. (If already using high heat, just toss in these ingredients and continue cooking for 30 minutes.)

Dude Ranch Soup Recipe

• 2 pounds round steak, cut into bite-sized pieces
• 1 15.5-ounce can kidney beans, drained
• 1 4-ounce can chopped green chilies
• 3 celery stalks, finely chopped
• 1 14.5-ounce can beef broth
• 1 tbsp. tomato paste
• 1 tsp. chili powder
• 1 tsp. adobo seasoning
• 1 cube beef bouillon
• 1 tsp. black pepper
• 1 tsp. cumin
• 1 tsp. minced garlic
• 3 tbsps. dried minced onions
• 1 c. reduced-fat shredded cheddar cheese

Add all ingredients except the cheese to the slow cooker crock and mix well. Cover and cook on low for 7 1/2 hours. Stir in cheddar cheese and cook 1/2 hour more.