Vegetarian slow cooker recipes

Ingredients
1 16-ounce package loose-pack frozen California-blend vegetables (cauliflower, broccoli, and carrots)
1 10-3/4-ounce can condensed cream of mushroom soup
1 cup instant white rice
1/2 of a 15-ounce jar (about 1 cup) process cheese dip
2/3 cup milk
1/3 cup chopped onion
1/4 cup water
2 tablespoons butter, cut up

Method
1. Place vegetables in a 3-1/2- to 4-quart electric crockery cooker. In a small bowl combine the soup, uncooked rice, cheese dip, milk, onion, water, and butter. Pour over the vegetables.

2. Cover; cook on low-heat setting for 4-1/2 to 5-1/2 hours or until vegetables and rice are tender. Stir before serving. Makes 6 side-dish servings.

Savory Bean Spinach Soup

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can white or Great Northern beans, rinsed and drained
1/2 cup converted rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Method
1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.

2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.

3. Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings.

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