Slow-Cooked Hamburger and Noodle Soup

Slow-Cooked Hamburger and Noodle Soup
Serves: 6

1 lb. lean or extra-lean ground beef
1 medium onion, coarsely chopped
1 stalk celery, cut into 1/4-inch slices
1 (1.15-oz.) pkg. dry beefy mushroom recipe soup mix
1 (14.5-oz.) can diced tomatoes, undrained
3 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Frozen Mixed Vegetables, thawed, drained
2 oz. (1 cup) uncooked fine egg noodles

1. Brown ground beef in large skillet until thoroughly cooked, stirring
frequently. Drain well.

2. In 4 to 6-quart slow cooker, combine cooked ground beef and all remaining
ingredients except mixed vegetables and noodles; mix well.

3. Cover; cook on low setting for 6 to 8 hours.

4. About 20 minutes before serving, add thawed vegetables and egg noodles to
soup; mix well. Increase heat setting to high; cover and cook an additional
15 to 20 minutes or until vegetables are crisp-tender and noodles are
tender.

Cheesy Crockpot Soup

Cheesy Crock Soup
Recipe By : A Potful of Recipes, Joanna Lund
Serving Size : 6

1 10.75 oz can Cream of Mushroom Soup (reduced fat)
1 cup nonfat dry milk powder
3 cups hot water
1/2 cup finely diced onion
2 cups finely chopped celery
1/2 cup sliced mushrooms (1 2.5-oz. can) -- drained
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 1/2 cups shredded reduced-fat Cheddar cheese

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, dry milk powder, and water. Add onion, celery, and mushrooms. Mix well to combine. Stir in Worcestershire sauce, parsley flakes, and Cheddar cheese. Cover and cook on low for 4 to 6 hours or until vegetables are tender. Mix well before serving.

Serves 6 (1 full cup)

NOTES : So creamy good, this vegetable cheese soup is ideal for those wintry days when you think you'll never be warm again! A cupful of this will convince you that spring is just around the corner.