Mexican Beef Stew

2 pounds beef stew meat 

1 28oz can diced tomatoes

1/2 cup onion, chopped 

1 teaspoon chili powder

1 package taco seasoning mix

1 15 ounce can black beans, rinsed and drained

1 11oz cans Mexican corn, drained.

In Bean Pot, mix beef, tomatoes, onions and chili powder. Cover and bake at 325 degrees for 2.5 hours or until beef is tender. Stir in seasoning mix using wire whisk. Add beans and corn, cover and bake an additional 15 minutes until thickened. Serve with Mexican blend cheese and fresh cilantro. 

Sausage Soup

1 pound of smoked sausage, beef Hillshire Farm

1 14 ounce can of green beans rinsed and drained 

2 cups cabbage diced

1/2 cup a small onion diced 

2 stocks of celery diced 

1 cup of bell pepper diced

1 1/2 cups carrots diced

1 1/2 cups zucchini diced

1 jar of spaghetti sauce

1 jar of water. 

Place all ingredients in Bean Pot in the order listed. Cook in microwave for 30 minutes. Remove from microwave, stir well, replace lid and let sit for 10 minutes before serving.

Southwestern Corn Chowder

3 Tbsp. butter 

1 Onion, diced or 3 tbsp. onion flakes 

1 15% oz. can chicken broth 

3 cups milk 

1 32 oz. pkg. cubed hash browns 

1 16 oz. salsa-medium, or 1 Ro-Tel® can

1 b. Mexican Velveeta Cheese, cubed 

1 14%2 oz. can corn, whole kernel or cream style 

In Bean Pot, place butter, broth, onion and with potatoes 3 cups of milk. 

Cover with plastic wrap and heat on high in power microwave for 10-12 minutes. 

While cooking potatos, test in 2 minute increments until done. 

Stir in cheese, corn and salsa. 

Cook in 2 minute increments, stirring after each one, until cheese is melted. 

Options iced chicken fajita meat, shrimp or crawfish can be added. If seafood is added, stir in 1 tsp. old Baye seasoning. 

Hamburger Soup

Beef & Broccoli Stew

Minestrone Soup

• 1 lb. steak, round (cut in 2 pieces., lean)
• 6 c. water
• 28 oz. tomatoes, canned -- cut up, un-drained
• 2 beef bouillon cubes
• 1 onions, medium, chopped
• 2 T. dried parsley
• 2 celery, stalks
• 1/2 tsp. salt, (optional)
• 1 tsp. thyme
• 1/2 tsp. pepper
• 1 zucchini, medium, thinly sliced
• 16 oz. beans, garbanzo, canned, rinsed & drained
• 1 c. Kale
• 1 c. elbow macaroni, or small shells
• 1/4 c. cheese, Parmesan, grated (optional)

1. Combine beef, water, tomatoes, bouillon, onion, parsley, celery, thyme, salt if desired and pepper and place in the Bean Pot. 

2. Cover. Cook on 

325 for 1 hour or until meat is tender.

3. Add zucchini, cabbage, beans, kale and macaroni; cook on 375 covered for 30 minutes more, or until the vegetables are tender.

4. Sprinkle individual servings with Parmesan cheese... if desired!

Cowboy Caviar

1 (11oz) can white Shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes, with juice
2 ripe avocados, diced
2/3 c. red onion, chopped
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
3/4 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped
a few dashes of Tabasco (optional)

Combine all ingredients, adding avocados last, and toss gently. Serve with chips.
No need to use the Tabasco since the Rotel tomatoes add a little spice, but if you like extra spice…go for it!

Potato Soup

•Potatoes
•1 cup Evaporated Milk
•1 stick Butter
•Salt

Cut enough potatoes to fill bean pot 3/4 full. Add enough water to barely cover potatoes. Microwave for about 20 minutes on high stirring at least once during cooking time. If potatoes aren't the consistency you want for your soup continue to cook 1 minute and check until done to your liking. Drain 1 cup of water and add evaporated milk, butter and salt. Put back in microwave for another 7-9 minutes. Great sides to offer as topping for the soup are bacon bits, grated cheese, chives and sour cream

Beanpot Bacon Cheeseburger Soup

1 lb ground beef browned,
2 lb Velvetta (cheese),
2 lb shredded hash browns,
6-10 cooked bacon strips crumbled,
30 oz. Chicken broth.

Cook your ground beef in your beanpot - use lean hamburger and you won't need to drain ---- add all ingredients to beanpot of your choice -- microwave for 8 minutes - give a stir & serve.

Bacon Cheeseburger Soup

1 pound Velveeta cubed

1 pound hamburger browned
5 strips bacon cooked and crumbled
3/4 bag of hash-brown potatoes (cubed kind)
1 container Philadelphia Cooking Creme

Mix all ingredients in bean pot and microwave for 15 minutes stirring every 5 minutes.

Green Chile Stew

2lbs of pork stew meat
1 8oz can of tomato sauce
2 7oz cans of chopped green chiles
4 potatoes peeled and diced
1 can of rotel tomatoes w/green chile
3 cans of hominy/white or yellow/I use both
1tsp of garlic powder
1tsp of cumin
1tsp of ground green chile
3C of water

layer in Bean Pot potatoes first then meat and so on...cook on 375 for 2 hours...and enjoy!

Lentil and Ham Soup

1 cup dried lentils
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic, minced
1-1/2 cups diced cooked ham
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/2 tsp. dried oregano
1 bay leaf
1/4 tsp. black pepper
32 oz. reduced-sodium chicken broth
1 cup water
8 oz. tomato sauce (may want to use no-salt-added)

In a Bean Pot, combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on 325 for 2.5 hours. Discard Bay Leaf before serving.

Beef and Noodle Soup

1 lb. lean ground beef
1 Onion, chopped
1 Stalk celery, sliced
1 Pkg. dry beef mushroom soup mix
1 141/2 oz. can diced tomatoes
3 Cups water
1/2 tsp. salt
1/4 tsp. pepper
2 Cups frozen mixed vegetables, thawed
2 Cups egg noodles, uncooked

In skillet, cook beef until thoroughly cooked; drain.
In Bean Pot, mix beef and remaining ingredients except
mixed vegetables and noodles.
Cover and bake at 325° for 2 hours.
About 30 minutes before serving, stir in vegetables
and noodles.
Cover and bake an additional 30 minutes.

Potato and Corn Chowder

4 Cups frozen hash brown potatoes
1 15 1/4 oz. can whole kernel corn
1 143/4 oz. can cream style corn
1 12 oz. can evaporated milk
1/2 Cup onion, chopped
8 Slices bacon, cooked and crumbled
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper

Mix all ingredients in Bean Pot.
Cover and bake at 325° for 2 hours.

Wild Rice Soup

2 tsp. oil
1/2 Cup onion, chopped
1 Cup celery, chopped
1 Cup carrots, diced
1 Cup smoked turkey, diced
1/2 Cup uncooked wild rice
1 tsp. tarragon leaves
1/4 tsp. pepper
31/2 Cups chicken broth
1 12 oz. can evaporated milk
1/3 Cup flour
1 Cup frozen sweet peas

In skillet, sauté onion in oil about 4 minutes until tender.
Place onion, celery, carrots, turkey, wild rice, tarragon and
pepper in Bean Pot.
Pour broth over top.
Cover and bake at 325° for 2 hours or until rice and
vegetables are tender. Stir in peas the last 15 minutes of
cooking.
Mix milk and flour together and stir into soup.
Cover and bake an additional 20 minutes or until
thickened.

Stuffed Pepper Soup

2 lbs. ground beef
1 28 oz. can tomato sauce
1 28 oz. can water
1 28 oz. can diced tomatoes, undrained
2 Cups green peppers, cut in 1" chunks
1 Cup onion, chopped
2 tsp. beef flavored base or 3 beef
bouillon cubes
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 Cups rice, cooked

Brown and drain ground beef
Place all ingredients in Bean Pot.
Bake at 350° for 1 hour.
Add 2 cups cooked rice and stir.
Bake another 30 minutes.
Leftovers can be frozen.

Beef Stew

10 New potatoes, unpeeled and halved
12 Small whole white onions, peeled
1 8 oz. pkg. baby carrots
1 Bell pepper, cut in 1" strips
11/2 lbs. beef stew meat
2 Cups beef broth
1/2 tsp. dried oregano
1/4 tsp. paprika
1 tsp. dried parsley
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
3 Tbsp. cornstarch
3 Tbsp. water

Place potatoes, onions and carrots in Bean Pot.
Add bell pepper and beef
In a bowl, combine broth, oregano, paprika, parsley,
Worcestershire sauce, salt and pepper; pour over meat and vegetables.
Cover and bake at 325° for 2 1/2 hours.
Dissolve cornstarch in water and stir into stew mixture.
Cover and bake an additional 20 minutes, stirring occasionally.

Hearty Soup

1 lb. ground turkey
1 Cup celery, chopped
1/2 Cup carrots, sliced
2 1/2 Cups tomato juice
1 4  1/2 oz. can French cut green beans, drained
1 Cup fresh mushrooms, sliced
1/2 Cup tomato, chopped
1 Tbsp. onion, minced
1 1/2 tsp. Worcestershire sauce
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/2 tsp. garlic powder
1/2 tsp. sugar
1/4 tsp. pepper
1 Bay leaf

Brown turkey, celery and carrots in skillet until done; drain.
Pour turkey mixture into Bean Pot.
Stir in tomato juice, green beans, mushrooms,
tomato, onion, Worcestershire sauce, basil, oregano, garlic powder, sugar, pepper and bay leaf.
Cover and bake at 325° for 2 hours.
Remove bay leaf before serving.

Roasted Potato and Garlic Soup

4 Red potatoes
1 Onion, chopped
1 tsp. dried rosemary
1 Bulb garlic
1 Tbsp. olive oil
1 14 oz. can chicken broth
1 Tbsp. flour
1/4 tsp. pepper
1 Cup half-and-half

Peel and cube 2 of the potatoes. Cube the remaining 2 potatoes leaving the skin on. Place potatoes in Bean Pot. Sprinkle onion and rosemary evenly over all. Peel away the outer leaves of skin from the garlic bulb;
leave skins of the cloves intact. Snip off the pointed top with scissors, leaving the bulb intact, but exposing the cloves. Place the garlic bulb, cut side up, on top of the potatoes. Drizzle olive oil over all. Cover and bake at 350° for Ph hours or until potatoes and garlic are soft.

Cool slightly. Squeeze the garlic bulb to remove the paste from the cloves. In a food processor combine half the mixture in Bean Pot with half the chicken broth, flour and pepper. Cover and blend until smooth. Pour mixture back into Bean Pot and mix in remaining broth and half-and-half. Mix well and return to oven for about 15 minutes, stirring every 5 minutes.

Bean Soup with Cornbread Dumplings

3 Cups water
1 15oz. can pinto beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 141/2 oz. can Mexican style stewed tomatoes
1 10 oz. pkg. frozen whole kernel corn
1 Cup onion, chopped
1 4 oz. can diced green chilies
2 Tbsp. chicken bouillon granules
2 tsp. chili powder
2 Cloves garlic, minced
1/3 Cup flour
1/4 Cup cornmeal
1 tsp. baking powder
Dash Salt and pepper
1 Egg white
2 Tbsp. milk
1 Tbsp. vegetable oil

In Bean Pot, combine water, beans, tomatoes, corn, onion,
green chilies, bouillon granules, chili powder and garlic.
Cover and bake at 325° for 2 hours.
In a medium mixing bowl, stir together flour, cornmeal,
baking powder, salt and pepper. Stir in egg white,
milk and oil. Stir with fork until just combined. Drop
dumpling mixture into 6 mounds on top of soup. Cover
and bake for another 1/2 hour.