|The Well-Fed Backpacker|
|by June Fleming|
A vastly expanded edition. Offers a long list of food sources, new material on drying techniques and many more winter meals to provide heat and su...
Results 1 - 10 of 134 for crockpot soups
Slice casings of ... of pan to Crockpot. Add remaining ... or rice. Note: When in season, fresh herbs may be substituted for dried for enhanced flavor.
Pick over beans discarding broken and discolored beans. Wash well in cold running water. Soak beans overnight in enough water to cover as they swell, ...
Put all ingredients in crockpot, except milk. ... hours. Stir in evaporated milk during last hour. I sometimes add ham, cut fine and cook it all day too.
Chop vegetables. In crockpot combine vegetables, water, ... parsley flakes. Cook 10 to 12 hours on low. Stir in milk and chives at least 1 hour before serving.
1/4 c. yellow ... or 4 quart crockpot combine canned beans, ... until combined. If soup was cooked on ... minutes more. (Do not lift cover). Makes 4 servings.
Add all ingredients except sliced mushrooms. Cover and cook on low for 6 to 8 hours. Add mushrooms and turn up to high for 10 to 15 minutes. Serve ...
Place first 6 ingredients in crockpot. Cook on low for 7-8 hours. 30 minutes before serving, add milk and cheese; stir. Serve with French bread.
Brown hamburger. Drain well. Add all ingredients in crock pot. Cook on low 6- 8 hours. Recipe doubles nicely for family serving.
Drain beans from being soaked. Put all other ingredients including water in crockpot on low 10 to 16 hours or on high 5 to 8 hours. Serve.
Put all ingredients into crockpot. Cover and cook on low for 8 to 10 hours. Before serving remove bay leaf and cloves.
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