Hamilton Beach 840105900 Manuel D’Utilisation

3 cups

1

(32 oz) bottle tomato plus vegetable juice

1

1

(6 oz) can tomato paste

1 tsp.

1

tablespoon chopped garlic 

1

⁄

4

1

⁄

2

cup chopped onion

1

2

(16 oz) bags mixed vegetables for soup or stew

1

1

(14 oz) can vegetable broth 

1

1

⁄

2

3

cups water

1

⁄

2

1

⁄

2

teaspoon Italian seasonings 

1

⁄

2

1

teaspoon salt 

1

⁄

2

1

teaspoon sugar 

Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 4 quarts.

1

1

tablespoon vegetable oil

1

2

medium onions, chopped

1

2

(

3

/

4

oz) envelopes chili seasoning

1

2

(16 oz) cans Great Northern beans, drained

1

2

(15 oz) cans kidney beans, drained

1

2

(15 oz) cans black beans, drained

1

2

(14 oz) cans diced tomatoes

1

2

(8 oz) cans tomato sauce

1

2

(14.5 oz) cans vegetable broth

In a skillet over medium-high heat cook onion in the oil until soft. Place onion mix-
ture into the slow cooker. Add remaining ingredients. Stir to mix. Cover and
cook: Low – 8 hours OR High – 4 hours. Makes about 3 or 5 quarts.

1

2

1-pound bags baby carrots

2

3

pounds boneless beef chuck roast, cubed

2

4

large potatoes, cubed 

1

2

(10

3

/

4

oz) cans condensed cream of tomato soup

1

1

1

⁄

2

cups water

1

2

(1.5 oz) envelopes beef stew seasoning mix

Cut carrots in half crosswise. Place beef, carrots, and potatoes in slow cooker. In a
bowl, whisk together the soup, water, and seasoning packet. Pour over beef and
vegetables. Cover and cook: Low – 8 hours OR High – 4 hours. Makes
about 3 or 5 quarts.

840105900 Ev06  2/17/03  1:56 PM  Page 17