Beef Tips

3-4 Ibs sirloin tips or beef chunks

½ lb. fresh mushrooms, sliced 

10½ oz. beef broth

2 t. beef bullion 

salt and pepper

¼ c. water

1 small onion, chopped

1 t. Worcestershire sauce

2 t. ketchup

4 T. flour

Combine flour with beef and toss well. Place in crockpot and add salt and pepper, as desired. Place mushrooms, onions, and bullion on top of meat. Mix broth, Worcestershire sauce and ketchup. Pour over top; stir. Cook on low for about 11 hours.

Crockpot Mojo Pork (or Chicken)

6-8 lb. pork roast (or chicken)

1½ c. chicken broth

1 c. orange juice

½ c. lemon juice

½ c. lime juice

2 onions, chopped

1 jalapeno, diced

1 head garlic, cloves separated & peeled

2 t. salt

2 t. oregano

1 t. pepper

1 t. cumin

1 t. smoked paprika

4 bay leaves

Place all ingredients in the crock pot and cook on low for 8-10 hours. Once the

pork (or chicken) is tender, shred it with two forks. Serve over rice.

Middle Eastern Lentil Soup

1 lb. lentils
10 c. water
1 large onion, diced
2 to 3 ribs of celery, diced
3 to 4 peeled carrots, diced
4 cloves garlic, diced
8 T. soy sauce
2 T. lemon juice
1 t. cumin
2 T. olive oil
28 oz. diced tomatoes

Combine all ingredients in a large soup pot. Bring to a boil, reduce heat, cover and simmer for at least an hour (until lentils are soft).

Recipe notes: This can also be made in a crockpot. Cook on low for 8 hours or high for 6 to 7 hours..

Split Pea Soup

1 pork hock
3 potatoes, peeled and cubed
1 lb. split peas
1 c. sliced carrots
1 onion, chopped
salt, to taste

Put all ingredients into a standard sized crock pot. Add water to top of crock. Cook on high for about 6 hours until peas have dissolved. Stir before serving.

Pot Roast

1 beef roast (about 2-3 lbs.)
10.5 oz cream of mushroom soup
1 package dry onion soup mix

Line pan or casserole dish with aluminum foil large enough to wrap roast. Put in roast and spread mushroom soup on top of it. Sprinkle onion soup on top of that. Wrap and seal. Bake at 350 degrees for 2 ½-3 hours. The roast will be very tender when done and will have made its own gravy.


Recipe notes: Works good in the crockpot. Just leave out foil.

Baked Beans

Serves 6

3 lb. jar Great Northern beans
3/4 c. catsup
1 t. prepared mustard
1 T. molasses
1 c. brown sugar
6-8 slices bacon
1 large onion, chopped


Cut bacon, fry with onion until onion is tender. Do not drain grease. Combine all ingredients. Place in slow cooker and cook 1 hour at 325 degrees and 2 1/2 hours at 275 degrees.

* Cook up 1 lb. dried beans if making them from scratch.

Lentil Barley Stew

Serves: 10-12

1 1/2 c. choppped onion

1 1/2 c. chopped celery

2-4 cloves garlic, minced

12 c. chicken broth

2 (28 oz.) cans diced tomatoes

2 c. dried lentils

1 1/2 c. pearl barley

2 c. sliced carrots

1/2 t. oregano

pinch of rosemary

salt & pepper, to taste

Combine all ingredients in a large soup pot. Bring to a boil, reduce heat, cover and simmer for at least an hour (until lentils are soft).

Recipe notes: This can also be made in a crockpot.

Black Bean and Salsa Chicken Soup

1 lb. chicken breast, cubed
6 c. cooked black beans
6 c. chicken broth
4 c. water
3 c. frozen corn
4 c. mild salsa or picante sauce
3 t. cumin
1 c. sour cream
shredded cheddar cheese

Place first seven ingredients into a large roasting pan. Stir, cover, and bake at 350 degrees until chicken is cooked through. Slowly stir a cup or two of the broth into the sour cream, then add this mixture to the soup. (Sour cream can be stirred directly into the soup, but the texture will not be as smooth.) Dish soup into bowls, and garnish with cheddar cheese. This recipe can also be made in a crockpot.

Taco Soup

Yield 10 servings (2 1/2 quarts)

2 lb.  ground beef
1 medium onion, chopped
1 (28 oz.) can diced tomatoes, undrained
1 c. water
1 (15 oz.) can pinto beans
14 oz. frozen or canned corn
1 envelope (1/4 c.) taco seasoning

In a large dutch oven, brown beef and onion; drain. Add remaining ingredients. Bring to boil, reduce heat and simmer 5 minutes.

Recipe notes: I like to put the ingredients for this soup in the crockpot on Sunday morning and let it cook on low while we are at church. It is so nice to come home to a warm meal that is ready to eat. If we are having company, I double  it  and serve it with sliced bread and salad.

Worries go down better with soup.  ~Jewish Proverb