Fix-It and Forget-It Pink Cookbook by Phyllis Pellman Good Page A

water
    1 Tbsp. salt
    Â¾ cup diced celery
    Â¾ cup diced carrots
    Â¾ cup diced potatoes
    Â¾ cup diced onion
    1 cup frozen mixed vegetables of your choice
    1-lb. can tomatoes
    1 / 8 tsp. pepper
    1 Tbsp. chopped dried parsley
Put all ingredients in slow cooker.
Cover. Cook on Low 8-10 hours. Remove bone before serving.

Ruby’s Vegetable Beef Soup
    Ruby Stoltzfus
    Mount Joy, PA
    Makes 8-10 servings
    Prep. Time: 15 minutes
    Cooking Time: 3-8 hours
    Ideal slow-cooker size: 4½- to 5-qt
    1 lb. beef cubes
    1 cup beef broth
    1½ cups chopped cabbage
    1½ cups stewed tomatoes, undrained
    1½ cups frozen, or canned, corn
    1½ cups frozen peas
    1½ cups frozen green beans
    1½ cups sliced carrots
    Â¾ tsp. salt
    Â¼-½ tsp. pepper
Combine all ingredients in slow cooker.
Cover. Cook on Low 6-8 hours, or High 3-4 hours.

Healthy Beef Stew
    Trudy Kutter
    Corfu, NY
    Makes 6-8 servings
    Prep Time: 20-30 minutes
    Cooking Time: 8-9 hours
    Ideal slow-cooker size: 5- to 6-qt
    1½ lbs. potatoes, peeled or not, and cut into small cubes
    1 medium onion, chopped
    8-oz. bag baby carrots
    2 cups fresh mushrooms, sliced
    14½-oz. can diced tomatoes
    10½-oz. can beef broth
    1 / 3 cup flour
    1 Tbsp. Worcestershire sauce
    1-2 tsp. sugar, according to your taste preference
    1 tsp. marjoram leaves
    Â¼ tsp. pepper
    1 lb. stewing beef
Mix all ingredients in slow cooker except beef.
Stir in beef.
Cover. Cook on Low 8-9 hours, or until vegetables and beef are tender.
Stir well before serving.
    Variation:
    Add 1-2 cloves minced garlic and 1-lb. pkg. frozen green beans to Step 1, if you wish. The addition of the green beans may mean you need to use a 6- or 7-quart slow cooker.
    Rebecca Meyerkorth
    Wamego, KS

Kim’s Vegetable Beef Soup
    Kim McEuen
    Lincoln University, PA
    Makes 8-10 servings
    Prep. Time: 15 minutes
    Cooking Time: 4-14 hours
    Ideal slow-cooker size: 4- to 5-qt
    1-2 lbs. beef shanks, or short ribs
    1-lb. can tomatoes
    2 carrots, sliced
    3 ribs celery, sliced
    2 medium onions, chopped
    2 medium potatoes, chopped
    3 cups water
    1 tsp. salt
    4-6 whole peppercorns
    5 beef bouillon cubes
    10-oz. pkg. frozen mixed vegetables, or its ­equivalent of your favorite frozen, fresh, or  canned vegetables
Combine all ingredients in slow cooker. Mix well.
Cover. Cook on Low 12-14 hours, or High 4-6 hours.
    Note:
    I have a scrap vegetable container which I keep in the freezer. When I have too much of a fresh vegetable I throw it in this container and freeze it. When the container gets full, I make soup.
    Variation:
    To increase the proportion of vegetables, add another 10-oz. pkg. of vegetables.

Lilli’s Vegetable Beef Soup
    Lilli Peters
    Dodge City, KS
    Makes 10-12 servings
    Prep. Time: 20-25 minutes
    Cooking Time: 8-10 hours
    Ideal slow-cooker size: 4- to 5-qt
    3 lbs. stewing meat, cut in 1-inch pieces
    2 Tbsp. oil
    4 potatoes, cubed
    4 carrots, sliced
    3 ribs celery, sliced
    14-oz. can diced tomatoes
    14-oz. can Italian tomatoes, crushed
    2 medium onions, chopped
    2 wedges cabbage, sliced thinly
    2 beef bouillon cubes
    2 Tbsp. fresh parsley
    1 tsp. seasoned salt
    1 tsp. garlic salt
    Â½ tsp. pepper
    water
Brown meat in oil in skillet. Drain.
Combine all ingredients except water in large slow cooker. Cover with water.
Cover. Cook on Low 8-10 hours.

Jeanne’s Vegetable Beef Borscht
    Jeanne Heyerly
    Chenoa, IL
    Makes 8 servings
    Prep. Time: 20 minutes
    Cooking Time: 8-10 hours
    Ideal slow-cooker size: 5-qt
    1-lb. beef roast, cooked and cubed
    half a head of cabbage, sliced thin
    3 medium potatoes, diced
    4 carrots, sliced
    1 large onion, diced
    1 cup tomatoes, diced
    1 cup corn
    1 cup green beans
    2 cups beef broth
    2 cups tomato juice
    Â¼ tsp. garlic powder
    Â¼ tsp. dill seed
    2 tsp. salt
    Â½ tsp. pepper
    water
Mix together all ingredients except water. Add water to fill slow cooker three-quarters full.
Cover. Cook on Low 8-10 hours.
    Top individual servings with sour cream .
    Variation:
    Add 1