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

cup diced, cooked red beets during the last half hour of cooking.

Easy Vegetable Soup
    Janet Batdorf
    Harrisburg, PA
    Makes 10 servings
    Prep Time: 15-25 minutes
    Cooking Time: 14½ hours
    Ideal slow-cooker size: 6-qt
    3-lb. beef roast
    water
    2 lbs. frozen vegetables of your choice
    1½ cups chopped cabbage
    1 small onion, chopped
    24-oz. jar, or 3 cups, spaghetti sauce
Place beef in slow-cooker. Cover with water.
Cover. Cook on Low overnight, or for approximately 8 hours, until tender.
Remove meat and allow broth to cool.
Skim fat from cooled broth.
Return broth to slow cooker. Add frozen vegetables, cabbage, onion, and spaghetti sauce to broth.
Cover. Cook on High approximately 6 hours, or until vegetables are done to your liking.
Cut cooked roast into small pieces. Return to broth and vegetable mix.
Cook until mixture is hot, about 30 more minutes.

Sharon’s Vegetable Soup
    Sharon Wantland
    Menomonee Falls, WI
    Makes 6-8 servings
    Prep. Time: 25 minutes
    Cooking Time: 8 hours
    Ideal slow-cooker size: 5½- to 6-qt
    46-oz. can tomato juice
    5 beef bouillon cubes
    4 celery ribs, sliced
    4 large carrots, sliced
    1 onion, chopped
    Â¼ head of ­cabbage, chopped
    1-lb. can green beans
    2 cups water
    1 lb. beef stewing meat, browned
    4-oz. can sliced mushrooms
Combine all ingredients in slow cooker.
Cover. Cook on Low 8 hours, or until meat and vegetables are tender.
    Fill the cooker no more than two-thirds full and no less than half-full. —Rachel Kauffman, Alto, MI

Winter’s Night Beef Soup
    Kimberly Jensen
    Bailey, CO
    Makes 8-12 servings
    Prep. Time: 25 minutes
    Cooking Time: 6½ hours
    Ideal slow-cooker size: 5-qt
    1-lb. boneless chuck, cut in ½-inch cubes
    1-2 Tbsp. oil
    28-oz. can tomatoes
    2 carrots, sliced
    2 ribs celery, sliced
    1 small onion, coarsely chopped
    4 cups water
    Â½ cup red wine
    4 beef bouillon cubes
    2 tsp. garlic powder
    1 tsp. pepper
    1 tsp. dry oregano
    Â½ tsp. dry thyme
    1 bay leaf
    Â¼-½ cup couscous
Brown beef cubes in oil in skillet.
Place vegetables in bottom of slow cooker. Add beef.
Combine all other ingredients in separate bowl except couscous. Pour over ingredients in slow cooker.
Cover. Cook on Low 6 hours. Stir in couscous. Cover and cook 30 minutes.
    Variation:
    Add zucchini or mushrooms to the rest of the vegetables before cooking.

Old-Fashioned Vegetable Beef Soup
    Pam Hochstedler
    Kalona, IA
    Makes 8-10 servings
    Prep. Time: 25 minutes
    Cooking Time: 6-9 hours
    Ideal slow-cooker size: 4-qt
    1-2 lbs. beef short ribs
    2 qts. water
    1 tsp. salt
    1 tsp. celery salt
    1 small onion, chopped
    1 cup diced carrots
    Â½ cup diced celery
    2 cups diced potatoes
    1-lb. can whole kernel corn, undrained
    1-lb. can diced tomatoes and juice
Combine meat, water, salt, celery salt, onion, carrots, and celery in slow cooker.
Cover. Cook on Low 4-6 hours.
Debone meat, cut into bite-sized pieces, and return to pot.
Add potatoes, corn, and tomatoes.
Cover and cook on High 2-3 hours.

Texican Chili
    Becky Oswald
    Broadway, VA
    Makes 15 servings
    Prep. Time: 20 minutes
    Cooking Time: 9-10 hours
    Ideal slow-cooker size: 5- to 6-qt
    8 bacon strips, diced
    2½ lbs. beef stewing meat, cubed
    28-oz. can stewed tomatoes
    14½-oz. can stewed ­tomatoes
    2 8-oz. cans tomato sauce
    16-oz. can kidney beans, rinsed and drained
    2 cups sliced carrots
    1 medium onion, chopped
    1 cup chopped celery
    Â½ cup chopped green pepper
    Â¼ cup minced fresh ­parsley
    1 Tbsp. chili powder
    1 tsp. salt
    Â½ tsp. ground cumin
    Â¼ tsp. pepper
Cook bacon in skillet until crisp. Drain on paper towel.
Brown beef in bacon drippings in skillet.
Combine all ingredients in slow cooker.
Cover. Cook on Low 9-10 hours, or until meat is tender. Stir occasionally.

Chipotle Chili
    Karen Ceneviva
    Seymour, CT
    Makes 8 servings
    Prep Time: 10-15 minutes
    Cooking Time: 4-9 hours
    Ideal slow-cooker size: 3½-qt
    16-oz. jar chipotle chunky salsa
    1 cup water
    2 tsp. chili powder
    1 large onion,