Dude’s Taste of Tuscany Soup

• ¾ cup dried lentils, rinsed and
  drained
• ½ cup fresh garden snap peas
• 2 large carrots, diced
• 1 zucchini, chopped
• 1 onion, chopped
• 2 potatoes, diced
• 2 celery stalks, diced
• 1-2 Anaheim peppers, diced small
• 1 garlic clove, minced
• ½ tsp. German thyme
• ¼ tsp. corriander
• 1 ¼  tsp. dried basil
• 1 ¼ tsp. dried oregano
• 1 ½ tsp. celery salt
• ¼  tsp. pepper
• 16 oz. can green beans,
  undrained
• 16 oz. can corn, undrained
• 14 ½  oz. can diced tomatoes, undrained
• 14 ½ oz. can tomato sauce
• 2-3 cups of water

Add all ingredients except zucchini into large crock pot. Cover. Cook on LOW for 8-9 hours, or HIGH 4 1/2 – 5 1/2
hours, or until veggies and lentils are fully cooked.  Add zucchini two hours (if cooking on LOW) or one hour
(if cooking on HIGH) before cooking end time.

Italian Vegetable Soup

• 2 large carrots, diced
• 1 onion, chopped
• 2 potatoes, diced
• 2 celery stalks, diced
• 1 garlic clove, minced
• 2 tablespoons chopped parsley
• 3 chicken bouillon cubes
• 1 1/4 tsp. dried basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 16 oz. can red kidney beans, undrained
• 3 cups ham stock
• 14 1/2 oz. can fire roasted tomatoes, undrained

Add all ingredients into crock pot. Cover. Cook on LOW for 8-9 hours, or HIGH 4 1/2-5 1/2 hours, or until veggies are fully cooked.

Crock Pot Italian Beef & Bean Soup

• 1 1/2 to 2 cups 15 bean soup mix (just the beans, no seasoning)
• 4 cups leftover Italian Beef (I used leftovers I had from this recipe)
• 3 cups Veggie Broth (I used this recipe)
• 4 potatoes, cut into 1 inch cubes
• 2-3 carrots, cut into 1/4 inch slices
• 1/4 teaspoon celery salt
• 1/4 teaspoon thyme
• 1 large crock pot (6 quart)

1. Put beans into pot of boiling water and boil while you prepare other ingredients.
2. Cut up potatoes and carrots and add with seasonings to crock pot.  Pour Veggie Broth over top of veggies.
3. Add Italian Beef to crock pot, and pour beans and the water they were boiling in into crock pot.
4. Cover and cook on LOW for 8-10 hours.

Vegetarian Baked Potato Soup

-       5 lbs potatoes, peeled and diced in 1 to 2-inch chunks

-       1 onion, diced

-       4 cloves minced garlic

-       1 teaspoon celery salt

-       1/2 teaspoon black pepper

-       1/2 teaspoon red pepper

-       2 quarts vegetable broth

-       2 (8-ounce) packages cream cheese, to add at the end

-       Crumbled fake bacon, cheddar cheese and green onion or chives as garnish (optional)

Directions:

Use a 6 quart or larger crock pot. Dice the potatoes, and put them into the crock pot. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on LOW for 8-10 hours, or until the potatoes are done. Crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled fake bacon, cheddar cheese, green onion or chives (optional).

Dude’s Beer Cheese Soup

• 2 cans cream of celery soup
• 1 can beer, preferably Old Style
• 16 ounces shredded Colby Jack cheese
• 1 tsp. Worcestershire sauce
• 1/4 tsp. celery salt
• ½ onion, diced
• 2 potatoes, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 1 tablespoon olive oil
• Oyster crackers
• Bacon bits (optional)

Preparation:
1) Dice veggies. Sautee potatoes, onions, celery, olive oil, Worcestershire sauce & celery salt in a large skillet.
2) Mix all other ingredients in crock pot except oyster crackers
3) Add sautéed potatoes/onions/celery to crock pot
4) Cover and cook on HIGH 3 ½ hours (or until veggies are done) stirring occasionally. Top with oyster crackers (and optional bacon bits) when serving.