Slow Cooker Beefy Vegetable-Barley Soup

Prep Time: 20 Minutes
Start to Finish: 8 Hours 50 Minutes
Servings: 6 (1 1/3 cups each)

1 ½ lb beef stew meat
½ cup frozen chopped onion (from 12-oz bag), thawed
½ cup uncooked medium barley
2 cans (14 oz each) beef broth
1 cup water
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
½ teaspoon salt
¼ teaspoon pepper
2 cups Green Giant frozen mixed vegetables, thawed

1.      Cut beef into bite-size pieces if desired. In 3 ½ - to 4-quart slow cooker, mix all ingredients except mixed vegetables.

2.      Cover; cook on Low heat setting 8 to 10 hours.

3.      Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes or until vegetables are crisp-tender.

Nutrition Information Per Serving:
1 SERVING: Calories 330 (Calories from Fat 120); Total Fat 14g (Saturated Fat 5g); Cholesterol 70mg; Sodium 880mg; Total Carbohydrate 22g (Dietary Fiber 6g); Protein 28g

Asian Beef and Noodle Soup

Prep Time: 45 Minutes
Start to Finish: 1 Hours 10 Minutes
Servings: 6 (1½ cups each)

3 oz uncooked cellophane noodles
1 tablespoon dark sesame oil
1 ½ lb boneless beef top sirloin steak, cut into bite-size strips
2 teaspoons finely chopped garlic
2 packages (about 3.5 oz each) fresh shiitake or button mushrooms, sliced
6 cups reduced-sodium beef broth
2 cups finely sliced bok choy
1 cup julienne strips (matchstick-size) carrots
½ teaspoon ground ginger
1/8 teaspoon pepper
2 medium green onions, sliced (2 tablespoons)

1.      In medium bowl, soak bundle of cellophane noodles in warm water 10 to 15 minutes or until softened; drain. Cut noodle bundle into thirds. Cover and set aside.

2.      In 5- to 6-quart Dutch over, heat oil over medium-high heat. Cook beef, garlic and mushrooms in oil 5 to 8 minutes, stirring occasionally, just until beef is no longer pink.

3.      Stir in remaining ingredients except noodles and onions. Heat to boiling; reduce heat to medium-low. Cover; cook 14 to 15 minutes, stirring occasionally, until beef is tender.

4.      Stir in noodles. Cover; cook 2 to 3 minutes or until noodles are hot. Sprinkle with onions.

Nutrition Information Per Serving:
1 SERVING: Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g); Cholesterol 60mg; Sodium 250mg; Total Carbohydrate 17g (Dietary Fiber 2g); Protein 29g

Slow Cooker Steak and Pasta Soup

Prep Time: 10 Minutes
Start to Finish: 8 Hours 40 Minutes
Servings: 5 (1½ cups each)

1 lb boneless beef round steak, cut into ½ -inch cubes
1 jar (26 to 28 oz) marinara sauce
2 ½ cups water
1 package (9 oz) refrigerated cheese-filled ravioli
½ cup grated Parmesan cheese

1.      In 3 ½ - to 4-quart slow cooker, mix beef, marinara sauce and water.

2.      Cover; cook on Low heat setting 8 to 10 hours.

3.      Stir in ravioli. Increase heat setting to High. Cover; cook 20 to 30 minutes until ravioli are tender. Sprinkle individual servings with chees.

Nutrition Information Per Serving:
1 SERVING: Calories 400 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g); Cholesterol 105mg; Sodium 1370mg; Total Carbohydrate 36g (Dietary Fiber 2g); Protein 30g

Slow Cooker Hearty Steak and Tater Soup

Prep Time: 20 Minutes
Start to Finish: 8 Hours 50 Minutes
Servings: 9 (1½ cups each)

1 lb boneless beef round steak
1 lb small red potatoes, cut into ¼ -inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (½  cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
½ teaspoon pepper
4 cans (14 oz each) beef broth
1 jar (6oz) Green Giant sliced mushrooms, undrained
½ cup water
½ cup Gold Medal all-purpose flour

1.      Cut beef into 1x ¼ -inch pieces. In 5-quart slow cooker, mix beef and remaining ingredients except water and flour.

2.      Cover; cook on Low heat setting 8 to 9 hours.

3.      Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover; cook about 30 minutes or until slightly thickened.

Nutrition Information Per Serving:
1 SERVING: Calories 150 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 1g); Cholesterol 25mg; Sodium 1200mg; Total Carbohydrate 18g (Dietary Fiber 3g); Protein 15g

Slow Cooker Cheesy Potato Soup

Prep Time: 15 Minutes
Start to Finish: 6 Hours 45 Minutes
Servings: 6 (1½ cups each)


1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
½ cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1.2 cup)
2 cans (14 oz each) chicken broth
1 cup water
3 tablespoons Gold Medal all-purpose flour
1 cup milk
1 bag (8oz) shredded American-Cheddar cheese blend (2 cups)
¼ cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)

1.      In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

2.      Cover; cook on Low heat setting 6 to 8 hours.

3.      In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onion. Sprinkle with pepper if desired.

Nutrition Information Per Serving:
1 SERVING: Calories 410 (Calories from Fat 140); Total Fat 15g (Saturated Fat 9g); Cholesterol 45mg; Sodium 1210mg; Total Carbohydrate 50g (Dietary Fiber 5g); Protein 19g

Chicken Tortilla Soup II

Servings: 6 (1 cup each)


6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
½ cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
½ teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked

1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
2. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

Chicken Tortilla Soup I

Prep Time: 35 Minutes
Start to Finish: 35 Minutes
Servings: 6 (1 cup each)


1 Carton (32 oz) chicken broth
1 cup Old El Paso Thick ‘n Chunky salsa
2 cups shredded deli rotisserie chicken (from 2 to 2½ lb chicken)
¾ cup crushed tortilla chips
1 medium avocado, pitted, peeled and chopped
1½ cups shredded Monterey Jack cheese (6 oz)
2 tablespoons chopped fresh cilantro Lime wedges, if desired

1.      In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.

2.      Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

Nutrition Information Per Serving:
1 SERVING: Calories 330 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g); Cholesterol 65mg; Sodium 1390mg; Total Carbohydrate 13g (Dietary Fiber 2g); Protein 24g