Good Phyllis Pellman - Fix-it and forget-it. / 5-ingredient soups

Fix-It and Forget-It 5-Ingredient Soups is based on Fix-It and Forget-It 5 Ingredient Favorites, published by Good Books, 2007. Cover illustration by Cheryl Benner Cover design by Cliff Snyder and Asmita Kunwar Copyright 2007 by Good Books, Intercourse, PA 17534 978-1-4532-8775-0 Limit of Liability/Disclaimer of Warranty: The publisher and author have made their best effort in preparing this book with care and accuracy, and it is presented in good faith. But they make no representations or warranties with respect to the completeness or accuracy of the contents of this book. Sales representatives may not create or extend any warranty either verbally or in sales materials about this book. The advice and strategies contained in these materials may not be suitable for your situation. Consult with a professional where appropriate.

Neither the author nor the publisher shall be liable for any commercial damages or loss of profit, including but not limited to special, consequential, or incidental damages. All rights reserved. Printed in the United States of America. No part of this book may be reproduced in any manner, except for brief quotations in critical articles or reviews, without permission.

A soup can make a full meal. A solid supper.

A really satisfying snack on the run. A knock-out starter. One of my favorite meals is two soups. Just get out your second slow cookerand 5 different ingredientsand youll soon have a choice of soups to match your mood. Youve worked an eternally long day. The kids are fussy.

What could be easier than soup? Make it ahead and youve got a deposit in the bank. Who can resist Toscano Soup, Creamy Corn and Turkey Soup, Shrimp Soup/Chowder (you choose which consistency you want), and Potato Soup with Possibilities (customize your own). These 50 recipes are not demanding. But they pay off solidly. Rememberno more than 5 ingredients each! Phyllis Pellman Good

Jeanette Oberholtzer Manheim, PA Makes 6 servings Prep. cans diced tomatoes, undrained

1. Place dried beans in large stockpot. cans diced tomatoes, undrained
   1. Place dried beans in large stockpot.

      Cover with 5 cups water. Cover pot and bring to a boil. Cook 2 minutes over high heat.

   2. Remove pot from heat and allow to stand, covered, for 1 hour. Return pot to stovetop and cook covered for 2-3 hours, or until beans are tender. Drain.
   3. Combine cooked beans, onion, 3 cups water, bacon, and taco seasoning in slow cooker. Stir well. Stir well.

      Cook another 30 minutes.

   Tip: If you like a thickened soup, mash some of the beans before adding the tomatoes..
   Holiday Soup
   Ruth Retter Manheim, PA Makes 12-16 servings Prep. Time: 10 minutes to precook the beansCooking Time: 6-9 hoursIdeal slow cooker size: 4-qt.1 lb. holiday soup mix of dried beans, or your choice of 1 lb. of mixed dried beans9 cups water6 cups water1 large onion, chopped14-oz. can stewed or whole tomatoesjuice of one lemon2 ham hocks
   1. Place dried beans in large stockpot and cover with 9 cups of water.

      Cover and bring to a boil on your stovetop. Continue boiling for 10 minutes.

   2. Remove beans from heat, keeping covered. Allow to stand for 1 hour.
   3. Return covered pot of beans to stove and bring to a boil. Then turn to simmer and continue cooking, covered, for 2-3 hours, or until beans are soft. Drain.
   4. Place drained beans in slow cooker. Add 6 cups water, chopped onion, tomatoes, lemon juice, and 2 ham hocks.

      Mix together well.

   5. Cover and cook on High 3 hours, or on Low 5 hours.
   6. Remove ham from bone. Cut meat into small pieces and stir into soup before serving.
   Variations: 1. Add 1 tsp. chili powder to Step 4. Ruth Ann Hoover, New Holland, PA 2. Deb Herr, Mountaintop, PA
   Sauerkraut-Sausage Bean Soup
   Bonnie Goerig Bridgewater, VA Makes 8-10 servings Prep. Deb Herr, Mountaintop, PA
   Sauerkraut-Sausage Bean Soup
   Bonnie Goerig Bridgewater, VA Makes 8-10 servings Prep.
   
   

   Time: 10 minutesCooking Time: 2-3 hoursIdeal slow cooker size: 3- to 4-qt.3 15-oz. cans white beans, undrained16-oz. can sauerkraut, drained and rinsed1 lb. link sausage, slicedcup brown sugarcup ketchup

   1. Combine all ingredients in slow cooker.
   2. Cover. Cook on High 2-3 hours.
   3. Serve with cornbread, applesauce, or coleslaw.
   Note: You may add tomato juice or water if you prefer a thinner soup.
   Split Pea Soup with Ham
   Elena Yoder Carlsbad, NM Makes 8 servings Prep.
   
   

   Time: 15 minutesCooking Time: 4 hoursIdeal slow cooker size: 4-qt.2 qts. water1 ham hock or pieces of cut-up ham2 cups split peas, dried1 medium onion, chopped3 medium carrots, cut in small piecessalt and pepper to taste

   1. Bring water to a boil in a saucepan on your stovetop.
   2. Place all other ingredients into slow cooker. Add water and stir together well.
   3. Cover and cook on High for 4 hours, or until vegetables are tender.
   4. If youve cooked a ham hock, remove it from the soup and de-bone the meat. Stir cut-up chunks of meat back into the soup before serving.
   
   Italian Bean Soup
   Eylene Egan Babylon, NY Makes 8 servings Prep. Time: 10 minutesCooking Time: 8-10 hoursIdeal slow cooker size: 4-qt.1 lb. cans tomato sauce3-4 cloves garlic, minced6 cups watersalt and pepper to taste
   1. Place dried beans in large stockpot. cans tomato sauce 3-4 cloves garlic, minced6 cups watersalt and pepper to taste
      1. Place dried beans in large stockpot.

         Cover with 9 cups water. Cover pot and bring to a boil.

      2. Boil for 10 minutes. Remove from heat and allow beans to stand for 1 hour, covered.
      3. Return to stovetop, keep covered, and bring to a boil. Reduce heat to a simmer, and continue cooking for 2-3 hours, or until beans are tender. Drain.
      4. Place drained, cooked beans in slow cooker. Add remaining ingredients and stir together well.

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