Soak beans for 12 hours and drain.
Place all ingredients in a 2-quart crock-pot or slow cooker.
Cook for 15 hours on low setting.
Remove ham hock and discard skin, fat and bone.
Cut meat in small pieces and place in soup.
Beans can be mashed if desired.
Pour two soup cans into crock pot, fill the soup cans each with water and pour into the crock pot. Mix together well.
Add spices, onion, chicken and chilis, mix again.
** During the last hour of cooking add the rice.
Cook on low for 6-8 hours or high for 3-4 hours.
You can also let this thicken up and serve in tortillas.
e a bean!
Place the beans in the crock pot; cover with
he beans and put into crock pot. Chop the onion, garlic and
Place all of the ingredients in the crock pot.
Add enough water to generously cover the beans.
Cook on low for 8-10 hours or on high for 5-6.
Remove ham hock.
Discard fat and bones and return the meat to the soup.
(For the bean mix you can add to
way.
Place beans in crock pot and add the 6 cups
Rinse and sort out navy beans.
In a crock pot cover beans with 4 cups of chicken broth and soak overnight.
Next day: Do not drain off broth.
Add 2 more cups of chicken broth.
Add remaining ingredients .
Cook on high 3 to 4 hours until ham hocks become tender.
Remove meat from hocks and cut into small pieces,return to mixture.
Continue cooking on low for another 6 to 8 hours.
You may have to add additional chicken broth if soup too thick. If too thin add instant potatoes.
ay leaf in a stock pot; bring to a boil. Lower
Brown ground beef and onion in a large skillet.
Drain.
Combine ground beef/onion mixture and all other ingredients in 5 quart Crock-Pot.
Cook on low for 4-5 hours, or until heated through and cheese is melted.
Top soup with your favorite Taco condiments: onions, tortilla chips, sour cream, sliced jalapenos, shredded cheddar cheese, salsa, etc.
Quarter each pork chop.
Place meat in crock pot.
Pour soup over meat.
Set crock pot on low or medium.
Let cook for at least four hours.
Optional rice side dish: Five minutes before dinner time, ladle out 1 cup soup from crock pot.
If there isn't enough soup, add water to make 1 cup.
Use this liquid to prepare rice according to directions on box.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
Add garlic, chili powder, and salt.
Cook for at least two hours on High.
Alternatively, cook vegetables in a small amount of oil in a large pot on medium heat for 10 minutes; add all other ingredients, bring to a simmer and cook 1-2 hours until flavours have combined and vegetables are soft.
Rinse beans with water. Place beans, onions, tomato sauce, and ham hocks in large pot or Dutch oven. Cover all with water. Cook on low to medium heat several hours until beans are tender. When using crock pot, soak beans overnight. Cook on high for 1 hour. Lower to low for 6-8 more hours until beans are tender.
Boil beans in 2-quart saucepan with plenty of water for 5 minutes.
Remove from heat.
Let beans soak in pan with the water for at least 1 hour or overnight.
Rinse and drain beans.
Place in crock-pot, just covering with water.
Add carrots, celery, onion and ham.
Cook on low 5 to 8 hours.
Season before serving with salt and pepper.
Salt will slow softening of the beans, so add last.
Serve with crackers or soft rolls.
In your crock pot, pour all three cans of soup and water.
Whisk together until smooth.
Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
After cook time, make sure the crock pot is set on high and add dried egg noodles.
Cook on high for 20-30 minutes or until noodles are tender.
Cook slowly until vegetables are soft, 6 to 8 hours in a crock-pot turned on high.
Makes 12 to 24 servings.
Simmer on stove for 2 hours or in a crock-pot.
In crock pot, sprinkle beef with dry onion soup mix.
Pour hot water over meat.
Stir in carrots, celery and tomato.
Cover and cook on low 4-6 hours or until meat is tender.
Turn control to high.
In a small bowl, combine biscuit mix with parsley.
Stir in milk with fork until mixture is moistened.
Drop dumpling mixture into crock pot with a teaspoon.
Cover and cook on high for 30 minutes.
Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.
Cover and cook on LOW for 8 to 9 hours.
Remove the bouquet garni.
Discard.
Puree about one-third of the soup in a food processor.
Season with salt and pepper.
Add cream if using, cover and continue to cook on LOW 15 minutes longer.
For the crock pot/slow cooker method; in a