Crock Pot Split Pea Soup

7 cups water
1 lb. dried green split peas
2 cups diced onions
1-1/2 cups carrots, peeled and diced
1 cup diced celery
2 tsp. minced garlic
1/2 tsp. ground black pepper
3 chicken bouillon cubes
1-1/4 lb. ham hocks

Put all ingredients in a 5-1/2 quart or larger crock pot/slow cooker.

Cover and cook on HIGH heat setting for 6 hours or on LOW heat setting for 12 hours until peas are very soft and fall apart.

Remove ham. When cool enough to handle, cut meat off the bone, dice and return to soup.

Discard rind and bones.

Serves: 4

Crockpot Lima Bean Soup

4 cups water
5 to 6 beef bouillon cubes
2 bay leaves
4 stalks celery, diced
2 large potatoes, peeled and cubed
2 large carrots, sliced in 1/2" slices
1 large diced onion
1 large package dry lima beans
salt and pepper to taste
1/2 to 1 pound smoked kielbasa

Cook in your crock pot 6-8 hours on LOW. Soup will thicken as it cooks.

Baked Beans

3 pounds Navy beans (6 cups)
4 quarts Water
1 pound Salt pork -- 1" cubes
6 teaspoons Salt
1 cup Onion -- chopped
1/2 cup Molasses
1 1/2 cups Catsup
1/2 cup Brown sugar
4 teaspoons Dry mustard

Wash and pick over beans. Put into crockpot.
Add water, salt pork, salt and onion. Mix well so beans cover pork.
Place liner in base. Cover and cook on low for 14-16 hours or until beans are tender.
Cooking time can be reduced if beans are soaked overnight then cooked on low 10-12 hours
When beans are tender, drain bean liquid reserving 4 cups.
Combine reserved liquid, molasses, catsup, brown sugar and mustard. Add to beans in liner; stir well.
Cover and cook on low 6-8 hours longer.

Barbeque Goulash

2-onions, sliced
2-cloves garlic, minced
2-lb stewing beef cubes
2-tbsp packed brown sugar
1/2-cup chili sauce
2-tbsp Worcestershire sauce
2-tbsp paprika
1-tsp caraway seeds
1-tsp marjoram
1/2-tsp dry mustard
1/2-tsp salt
1/2-tsp pepper
3-tbsp all-purpose flour

Place onions and garlic in the slow cooker.
Trim and cut the beef into 1-inch cubes; place on onions.
Combine 1-cup water with the chili sauce sugar, Worcestershire, paprika, marjoram, mustard, salt & pepper.
Pour into slow cooker.
Cover and cook on low for 8-10 hours or until meat is tender.
Stir flour with 1/4-cup cold water.
Whisk into slow cooker.
Cover and cook another 10-15 minutes or until thickened
Serve with boiled potatoes or egg noodles

Eight Can Soup

1 lb ground beef
1 can ro-tel tomatoes and green chilies
1 can whole kernel corn
1 can veg-all brand vegetables
1 can chili without beans
1 can chili with beans
1 can diced tomatoes
1 can campbell tomato soup
1 can campbell vegetable soup

Brown and drain ground beef.
Put in large crockpot and add but DO NOT drain: Ro-Tel tomatoes, corn, Veg-All, chili with beans and without beans, diced tomatoes and soups.
Turn crockpot to low; may simmer all day if desired.

Split Pea Soup

1 (16 ounce) package dried split peas, rinsed
2 cups diced ham
3 carrots, peeled and sliced
1 medium onion, chopped
2 stalks celery, plus leaves,chopped
2 cloves garlic, minced
1 bay leaf
1 tablespoon seasoning salt
1/2 teaspoon fresh pepper
1 1/2 quarts hot water

Layer ingredients in crockpot.
Pour in water, so don't stir.
Cover and cook on high 4-5 hours or on low for 8-10 hours.
Remove Bay leaf.
Serve garnished with bay leaves.

Sweet 'N' Sour Beans

8 bacon strips, diced
2 medium onions, halved and thinly sliced
1 C. packed brown sugar
1/2 C. cider vinegar
1 tsp. salt
1 tsp. ground mustard
1/2 tsp. garlic powder
1 can (28 oz) baked beans, undrained
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 1/2 oz) pinto beans, rinsed and drained
1 can (15 oz) lima beans, rinsed and drained
1 can (15 1/2 oz) black eyed peas, rinsed and drained

In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 T. drippings

In the drippings, sauté onions until tender. Add brown sugar, vinegar, salt, mustard and garlic powder. Bring to a boil

In a slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through

Serves 15-20

Red Beans And Rice

1 lb dried red kidney beans
1 cup cooked ham pieces
1 onion, chopped
1 Tblsp. Worcestershire sauce
1 tsp Tabasco sauce
2 bay leaves
2 cloves garlic, minced
4 Tbls parsley
4 cups water

Soak red beans overnight in enough water to cover beans.

Drain beans and place in slow cooker. Add in ham and all other seasonings. Pour water over all and cook on Low for 8 hours or until beans are tender.

Serve over rice

Serves 4-6

Black Eyed Peas Mexican Style

1 pound dried black-eyed peas
6 cups water
1/4 pound salt pork, cut into thick slices
1 clove garlic, minced
1 teas salt
1/4 teas pepper
1/4 teas dried oregano

In a crockpot, combine black-eyed peas with water; soak overnight
Cook soaked beans in water on High for 2 to 2 1/2 hours or until tender, but not mushy
Turn to Low; stir in salt pork, garlic, salt, pepper and oregano
Cover & cook on low 8 to 10 hours
Drain & serve

Crockpot Arizona Chuck Wagon Beans

1 Pound Dried navy or pinto beans
6 Cups Water
1/4 Pound Salt pork, diced
1 Large Onion, chopped
1 garlic clove, minced
1 Large Green pepper, chopped
1 1/2 Pounds Chuck steak, cubed
1 1/2 Teaspoons Salt
1/2 Teaspoon Oregano, crumbled
1/4 Teaspoon Red pepper
1/4 Teaspoon Ground cumin
8 Ounces Tomato sauce

Pick over beans and rinse well. Combine beans and water in a large kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and let stand 1 hour then pour into slow cooker.
Brown salt pork in a large skillet; remove with a slotted spoon to cooker; sauté onion, garlic and green pepper in pan drippings; remove with slotted spoon to cooker. Brown beef, a few pieces at a time in pan drippings; remove to cooker with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans.
Cook on low for 10 hours or on high for 6 hours, or until beans are tender.

San Francisco Stew

1-1/2 lb ground beef,browned
1 onion, cut into large chunks
1 tall can pork & beans
1/4 cup brown sugar
1 large can stewed tomatoes
3-6 slices raw bacon

Put into layers in a crockpot or slow cooker
Cook all day on low, or 4-5 hours on high

Mexican Crockpot Casserole

12 Flour Tortillas
1 cup Salsa
1 onion-copped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can refried beans
1 lb. hamburger**
1 cup sour cream
grated cheddar cheese
** You may use both beans and burger--or one of your choice
Mix salsa, onion, both soups, and sour cream. Tear tortillas in pieces.
Layer beans, meat, soup mix, then tortillas. Continue layering until full.
Cook on high for 6 hours.
Add cheese 30 minutes before serving.

Crockpot Bean Soup

1 lb. Dry small white beans (Rinsed)
8 cups Water
2 cups Ham, diced
1 cup Onion, diced
1 cup Celery, chopped
2 Tbs Parsley, chopped
1 tsp. Salt
1/4 tsp. Pepper
1 Bay leaf
Assemble ingredients in crockpot.
Cover and cook on low 8-10 hours or until beans are tender. Remove bay leaf.

Black Bean Soup

2 (15-oz) cans black beans, drained and rinsed
2 (4.5-oz) cans chopped green chilies
1 (14-oz) can Mexican stewed tomatoes, undrained
1 (14-oz) can diced tomatoes, undrained
1 (11-oz) can whole-kernel corn, drained
4 green onions, sliced
2 to 3 Tbls chili powder
1 tsp ground cumin
1/2 tsp dried minced garlic

Combine all ingredients in a 4-1/2 or 5-quart crock-pot.
Cover and cook on High 5-6 hours

Makes 8 cups