Crock Pot Penne Pasta and Cannellini Bean Soup From Crock Pot Blog

What You Need:
2 (19 oz) cans cannellini beans, drained
1 (1 lb) pkg. frozen mixed vegetables
1 (14.5 oz) can diced tomatoes
1/4 t basil
1/4 t garlic
1/4 t oregano
½ t salt
1 (12 oz) bottle vegetable juice cocktail
1 C water
1/2 C uncooked penne pasta
How to Make It:

Place the beans, mixed vegetables and tomatoes into a 6qt crock pot.
Sprinkle in the basil, garlic, oregano and salt.
Pour the vegetable juice cocktail and water into the mixture and stir to combine.
Cover and cook on the low setting for 7 1/2 hours.
Stir in the uncooked pasta and increase the heat to high.
Recover and cook an additional 20 to 30 minutes or until the pasta is tender.

Serving Size: 6

Tips:

1/2 C of pasta may look a little skimpy but by the time it has cooked in the crock pot you will have just the right amount for your soup. If you purchase diced tomatoes with the garlic, basil and oregano added you won’t need to add those spices to your soup.

Crock Pot Light and Creamy Broccoli Soup From Crock Pot Blog

This is a light, tasty broccoli soup with very little fat.

What You Need:
2 1/2 lbs fresh broccoli, chopped
1 T unsalted margarine
water
2 C fat free milk
1/2 C light processed cheese, cubed
How to Make It:

Remove any tough stalks from the a 6 qt. crock pot.
Dot the margarine over the broccoli.
Fill the crock pot with just enough water to cover the broccoli pieces.
Cover and cook on the high temperature setting for 2 hours.
Pour in the milk, recover and continue cooking 30 minutes.
Stir in the cheese, recover and continue cooking 20 minutes or until the cheese has completely melted into the soup.

Serving Size: 6

Tips:

If you want a little meat with your soup chop some cooked ham and add it to crock pot at the same time you add the broccoli.

Crock Pot Glazed Pork Roast From Crock Pot Blog

What you need:
4 lb. pork loin roast
6 apples, cored and quartered
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
How to make it:

Rub the pork roast with a little salt and pepper to coat. Place the roast into a broiler pan and broil to brown the outside and remove any of the excess fat, drain well.
Place the apple pieces into the bottom of a large (6 qt.) crock pot.
Next place the pork loin on top of the apples.
Combine the ginger, brown sugar and apple juice in a small bowl.
Pour the apple juice mixture over the top of the roast.
Cover and cook on a low setting for about 10-12 hours or until the roast is done.

Tips:

Serve with your favorite vegetables and trimmings

Crock Pot Pantry Soup From Crock Pot Blog

What You Need:
1 tbsp canola oil
1 lb lean or extra lean ground beef
1 onion, chopped
1 (19 oz) can minestrone soup
1 (15 oz) can pinto beans, rinsed well and drained
1 (14.5 oz) can stewed tomatoes
1 (11 oz) can whole kernel corn
1 (4 oz) can green chilies, chopped
1 tsp salt
1/2 t garlic powder
1/2 t onion powder
How to Make It:

Place the oil in a skillet over medium heat.
Break up the ground beef into the skillet and add the onions.
Cook 12 minutes or until the meat is completely browned.
Drain well and pat the excess grease off with a paper towel.
Place the meat and onions into a 6qt. crock pot.
Pour in the minestrone soup, pinto beans, tomatoes, corn and the chilies.
Sprinkle in the salt, garlic and onion powder.
Stir from the bottom up to combine all the ingredients together.
Cover and cook on the low heat setting 6 hours.

Serving Size: 8

Tip:
Use your imagination and try other ingredients you may have in the pantry and refrigerator. Try adding canned or frozen green beans, peas or carrots.