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Vegetables! Simple and Easy Crock Pot Recipes

Vegetables!

Simple and Easy Vegetable Crock Pot Recipes

Hannie P. Scott

www.Hanniepscott.com

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Table of Contents

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Abbreviations

Conversions

Green Beans and New Potatoes

Sweet Potato Mash

Corn Casserole

Broccoli Cheese Soup

Corn on the Cob

Mashed Potatoes

Butternut Squash

Creamed Spinach

Baked Beans

Collard Greens

Cheesy Broccoli

Refried Beans

Caramelized Onions

Creamy Tomato Soup

Minestrone

Vegetarian Chili

Cheesy Vegetable Soup

Mexican Casserole

Stuffed Peppers

Jambalaya

Lentil-Quinoa Taco Filling

Vegetables and Quinoa

Squash and Apples

Vegetable Spaghetti

Mushroom Stroganoff

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Abbreviations

oz = ounce

fl oz = fluid ounce

tsp = teaspoon

tbsp = tablespoon

ml = milliliter

c = cup

pt = pint

qt = quart

gal = gallon

L = liter

Conversions

1/2 fl oz = 3 tsp = 1 tbsp = 15 ml

1 fl oz = 2 tbsp = 1/8 c = 30 ml

2 fl oz = 4 tbsp = 1/4 c = 60 ml

4 fl oz = 8 tbsp = 1/2 c = 118 ml

8 fl oz = 16 tbsp = 1 c = 236 ml

16 fl oz = 1 pt = 1/2 qt = 2 c = 473 ml

128 fl oz = 8 pt = 4 qt = 1 gal = 3.78 L

Green Beans and New Potatoes

Serves: 6-8

What you need:

3 lbs fresh or frozen green beans

4-5 slices bacon, chopped

12 small new potatoes

2 cups chicken broth

1 small yellow onion, diced

1/4 cup butter

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Place all of the ingredients in your crock pot and gently combine.

#
p<>{color:#000;}. Cook on low for 3-5 hours.

Sweet Potato Mash

Serves: 6-8

What you need:

2 lbs sweet potatoes, peeled and chopped

1/2 cup apple juice

1 tbsp ground cinnamon

1 tbsp sugar

1 tbsp brown sugar

1 tsp ground nutmeg

1/2 cup apple juice

1 cup pecans

What to do:

#
p<>{color:#000;}. Place all of the ingredients except the pecans and the second half cup of apple juice in your crock pot.

#
p<>{color:#000;}. Cook on low for 4-5 hours or until the potatoes are tender.

#
p<>{color:#000;}. When potatoes are tender, mash everything in the crock pot with a potato masher.

#
p<>{color:#000;}. Pour in the second half cup of apple juice and mash more.

#
p<>{color:#000;}. Top with pecans before serving.

Corn Casserole

Serves: 6-8

What you need:

8 oz cream cheese, softened

2 eggs, beaten

1/2 cup sugar

8 1/2 oz corn muffin mix

2 1/2 cups frozen corn

16 oz canned cream corn

1 cup milk

2 tbsp butter

1 tsp Cajun seasoning

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. In a mixing bowl, combine the cream cheese, egg, and sugar.

#
p<>{color:#000;}. Mix in the muffin mix, corn, milk, butter, and seasonings.

#
p<>{color:#000;}. Pour the mixture into the crock pot and cook for 2-4 hours on high.

#
p<>{color:#000;}. Season with salt and pepper if needed before serving.

Broccoli Cheese Soup

Serves: 6-8

What you need:

1 32-oz bag of frozen chopped broccoli

2 10-oz cans cheddar cheese soup

2 12-oz can evaporated milk

1 clove garlic, minced

1 cup shredded cheddar cheese

1 tbsp butter

1 small onion, diced

1 tsp black pepper

What to do:

#
p<>{color:#000;}. Sauté the onion in the butter in a skillet over medium heat for 5 minutes. Add garlic and cook for 1 minute.

#
p<>{color:#000;}. Place all of the ingredients except the shredded cheese in the crock pot.

#
p<>{color:#000;}. Cover and cook on low for 4-6 hours.

#
p<>{color:#000;}. Stir in the cheese before serving.

Corn on the Cob

Serves: 4-5

What you need:

1/2 cup butter

4 cloves garlic, minced

2 tbsp finely chopped parsley

5 ears of corn, husked and silked

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Soften the butter in a small bowl for a few seconds in the microwave and mix in the garlic and parsley.

#
p<>{color:#000;}. Place each ear of corn on a sheet of foil and generously spread the butter on each ear.

#
p<>{color:#000;}. Sprinkle salt and pepper on each ear or corn.

#
p<>{color:#000;}. Wrap the foil around each ear and place them in the crock pot.

#
p<>{color:#000;}. Add water to where 1/4 of each ear is covered.

#
p<>{color:#000;}. Cook on low for 4-5 hours or on high for 2-3 hours.

Mashed Potatoes

Serves: 8-10

What you need:

5 lbs red potatoes, quartered

2 cloves garlic, minced

1 quart chicken broth

1 cup sour cream

8 oz package of cream cheese, cubed

1/2 cup butter, sliced

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Place the potatoes, garlic, and chicken broth in a large pot. Pour in enough water to where the potatoes are covered.

#
p<>{color:#000;}. Boil for 15-20 minutes or until potatoes are tender.

#
p<>{color:#000;}. Drain and pour into crock pot.

#
p<>{color:#000;}. Mash potatoes with a potato masher and add in sour cream, cream cheese, butter, salt, and pepper.

#
p<>{color:#000;}. Stir or mash with potato masher until everything is mixed well.

#
p<>{color:#000;}. Cover and cook on low for 2-3 hours.

Butternut Squash

Serves: 2-3

What you need:

1 large butternut squash

What to do:

#
p<>{color:#000;}. Wrap the squash in aluminum foil and cook in your crock pot on high for 4 hours or low for 6 hours.

#
p<>{color:#000;}. Remove the squash from the aluminum foil and let it cool for 15-20 minutes.

#
p<>{color:#000;}. Unwrap the squash and slice it in half lengthwise.

#
p<>{color:#000;}. Scoop the seeds out with a spoon.

#
p<>{color:#000;}. Scoop the soft squash flesh out of the skin and serve it or place it in an airtight container and refrigerate.

Creamed Spinach

Serves: 4-6

What you need:

1 yellow onion, diced

4 green onions, chopped

4 strips bacon, chopped (optional)

3 tbsp butter

1 clove garlic, minced

1/2 cup all-purpose flour

Salt and pepper, to taste

2 1/2 cups milk

3 10-oz packages frozen chopped spinach, thawed and squeezed dry

1/2 cup half-and-half

What to do:

#
p<>{color:#000;}. In a large skillet, cook the bacon and onions in 2 tbsp of butter over medium heat. If you aren’t using bacon, just sauté the onions in the butter for 5-7 minutes.

#
p<>{color:#000;}. Add the garlic and cook for 1 minute.

#
p<>{color:#000;}. Stir in the flour, salt, and pepper.

#
p<>{color:#000;}. Gradually add the milk, bring it to a boil, and stir until thickened.

#
p<>{color:#000;}. Turn of the heat and pour the mixture into your crock pot.

#
p<>{color:#000;}. Stir in the spinach and half-and-half. Mix everything together well.

#
p<>{color:#000;}. Cook on LOW for 1-2 hours.

Baked Beans

Serves: 6-8

What you need:

1 lb dry navy beans

5 slices bacon, chopped

1 yellow onion, diced

1 clove garlic, minced

2 cups water

3/4 cup barbeque sauce

1 cup brown sugar

1/4 cup ketchup

2 tbsp maple syrup

1 cup bourbon OR 1 tbsp vanilla extract mixed with 3 tbsp water

1 1/2 tbsp mustard

1/4 cup apple cider vinegar

2 tbsp Worcestershire sauce

What to do:

#
p<>{color:#000;}. Rinse and sort the beans.

#
p<>{color:#000;}. Cook the bacon in a skillet over medium heat and remove the pieces with a slotted spoon when they are done.

#
p<>{color:#000;}. Cook the onions in the bacon grease for 7-8 minutes, then add the garlic for 1 minute.

#
p<>{color:#000;}. In your crockpot, add the water, barbeque sauce, brown sugar, ketchup, maple syrup, bourbon (or vanilla/water mixture), mustard, vinegar, and Worcestershire sauce. Whisk everything together really well.

#
p<>{color:#000;}. Add the beans, onions, bacon grease, and bacon to the crockpot and cook on low for 10-12 hours. Stir occasionally.

#
p<>{color:#000;}. Before serving, turn the crock pot off for 30 minutes to let the sauce thicken a little.

Collard Greens

Serves: 6-8

What you need:

2 bunches collard greens; rinsed, trimmed, and chopped

1/2 lb bacon, chopped

1 cup pickled jalapeno pepper slices

1/4 tsp baking soda

1/2 tsp olive oil

1 tsp garlic powder

Pepper, to taste

What to do:

#
p<>{color:#000;}. Fill a large pot halfway with water. Add in the greens and the bacon. Bring to a boil.

#
p<>{color:#000;}. When the greens begin wilting, transfer them to your crock pot. Make sure to transfer all the bacon too.

#
p<>{color:#000;}. Stir the jalapenos into the greens.

#
p<>{color:#000;}. Stir in the baking soda, olive oil, garlic powder, and pepper.

#
p<>{color:#000;}. Cook on low for 8-10 hours.

Cheesy Broccoli

Serves: 4-6

What you need:

2 12-oz packages frozen broccoli

2 10-oz cans cheddar cheese soup

1 cup shredded cheddar cheese

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Place all the ingredients in your crock pot and gently mix to combine well.

#
p<>{color:#000;}. Cook on high for 2-3 hours.

Refried Beans

Serves: 4-6

What you need:

1 lb dry pinto beans

6 cups water

1 4-oz can green chilies

1 tsp onion powder

1 tsp garlic powder

1 tsp ground cumin

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Place all of the ingredients in your slow cooker and cook on low for 8-10 hours.

#
p<>{color:#000;}. Once the beans are cooked, drain off some of the water.

#
p<>{color:#000;}. Mix everything in the crockpot very well with an immersion blender.

#
p<>{color:#000;}. Serve with tortillas or as a side dish.

Caramelized Onions

Serves: 8-10

What you need:

6 large yellow onions

2/3 cup butter

What to do:

#
p<>{color:#000;}. Peel onions and cut into large slices.

#
p<>{color:#000;}. Place onions and butter into your crock pot.

#
p<>{color:#000;}. Cover and cook on high for 8-10 hours or until onions are dark brown.

Creamy Tomato Soup

Serves: 4-6

What you need:

28-oz can crushed tomatoes

4 cups chicken broth

1 tsp oregano

1 tbsp chopped fresh basil

1 cup heavy cream

1 tsp salt

1 tsp pepper

2 tbsp butter

What to do:

#
p<>{color:#000;}. Add tomatoes, chicken broth, oregano, and basil to your crock pot and stir well. Cook on low for 6-8 hours.

#
p<>{color:#000;}. Blend well with an immersion blender.

#
p<>{color:#000;}. Add the cream and butter and stir together well.

Minestrone

Serves: 6-8

What you need:

1 yellow onion, diced

3 cloves garlic, minced

3 carrots, peeled and sliced

1 28-oz can of diced tomatoes

1 15-oz cans cannellini beans, drained and rinsed

3 cups vegetable stock

3 cups water

8 oz uncooked ditalini pasta

1 bunch of asparagus, ends removed and chopped

6 oz of fresh spinach

1/3 cup grated parmesan cheese

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Place the onion, garlic, carrots, tomatoes, beans, water, and vegetable stock to your crock pot and cook on low for 4-6 hours.

#
p<>{color:#000;}. Add in the pasta, asparagus, and spinach and cook for an additional 20-30 minutes or until pasta is tender.

#
p<>{color:#000;}. Season with salt and pepper and serve with parmesan cheese.

Vegetarian Chili

Serves: 6-8

What you need:

3 cups dried pinto beans

1 large onion, diced

1 bell pepper, diced

3 cloves garlic, minced

2 9-oz cans tomato puree

1 15-oz can diced tomato

1 1/2 cups water

1 tbsp chili powder

1 tsp dried parsley

1 tsp salt

1 tbsp chopped fresh basil

1 tsp dried oregano

1/2 tsp black pepper

What to do:

#
p<>{color:#000;}. Rinse and sort the beans.

#
p<>{color:#000;}. Add all of the ingredients, including the beans, to your crock pot, mix well, and cook on low for 10-12 hours or until beans are soft. Stir occasionally.

Cheesy Vegetable Soup

Serves: 8-10

What you need:

5 potatoes, peeled and cubed

2 cups sliced carrots

1 small yellow onion, diced

2 stalks celery, diced

2 cups chopped broccoli

6 cups chicken or vegetable broth

1/2 cup butter

1 tbsp mustard

1/2 cup flour

1 tsp salt

1/2 tsp pepper

2 cups milk

2 cups shredded cheddar cheese

What to do:

#
p<>{color:#000;}. Place the potatoes, carrots, onions, celery, broccoli, and broth in your crock pot and cook on low for 4-6 hours or until vegetables are tender.

#
p<>{color:#000;}. About a half hour before the 4-6 hours is up, melt the butter in a saucepan over medium heat. Add the flour, mustard, salt, and pepper. Stir well.

#
p<>{color:#000;}. Slowly add the milk to the saucepan and stir until thickened.

#
p<>{color:#000;}. Add the sauce and the cheese to the crock pot and serve when cheese is melted.

Mexican Casserole

Serves: 4-6

What you need:

2 cups cooked rice

1/2 cup vegetable stock

1 can rotel tomatoes

1 cup salsa

2 cups black beans

1 small onion, diced

1 jalapeno, seeded and diced

1/2 cup shredded cheese (optional)

1 cup tortilla chips, slightly crushed

What to do:

#
p<>{color:#000;}. Add all of the ingredients except the cheese and chips to your crock pot and stir everything until well combined.

#
p<>{color:#000;}. Cook on low for 3 hours or on high for 1 1/2 hours.

#
p<>{color:#000;}. Stir in the chips and cheese and cook on high for another half hour before serving.

Stuffed Peppers

Serves: 4-6

What you need:

6 bell peppers, assorted colors

1/2 cup pasta sauce

1 15-oz can black beans, drained and rinsed well

1 8-oz can corn

1 small yellow onion, diced

2 cups cooked rice

1/2 tsp paprika

1/2 tsp salt

1/2 tsp pepper

1 cup shredded cheddar cheese

1/3 cup water

What to do:

#
p<>{color:#000;}. Cut the tops off of the bell peppers and remove the seeds and membranes.

#
p<>{color:#000;}. In a large bowl, mix together the pasta sauce, beans, corn, onion, rice, spices, and cheese.

#
p<>{color:#000;}. Spoon the mixture into each pepper until each pepper is full.

#
p<>{color:#000;}. Place the peppers into your crock pot.

#
p<>{color:#000;}. Pour 1/3 cup water around the base of the peppers.

#
p<>{color:#000;}. Cook on low for 6-8 hours.

Jambalaya

Serves: 6-8

What you need:

6 oz vegetarian sausage, sliced

1 green bell pepper, chopped

1 cup okra, chopped

1 onion, diced

3 stalks celery, chopped

2 cloves garlic, minced

1 16-oz can rotel tomatoes

1 1/2 cups vegetable broth

1/2 tsp paprika

1/4 tsp cayenne pepper

Salt and pepper, to taste

2 cups cooked rice

What to do:

#
p<>{color:#000;}. Cook the sausage in a skillet over medium-high heat then place it in the crock pot.

#
p<>{color:#000;}. Add the bell pepper, okra, onion, celery, garlic, tomatoes, and broth to the crock pot.

#
p<>{color:#000;}. Add the paprika, cayenne pepper, salt, and pepper and stir.

#
p<>{color:#000;}. Cook on low for 4-6 hours or on high for 2 hours.

#
p<>{color:#000;}. Mix in the cooked rice, stir, cover, and cook for another half hour before serving.

Lentil-Quinoa Taco Filling

Serves: 2-3

What you need:

1/2 cup lentils

1/4 cup quinoa, rinsed

2 cups water

2 cloves garlic, minced

1 tsp chili powder

1/2 tsp paprika

Salt and pepper, to taste

6 taco shells

What to do:

#
p<>{color:#000;}. Add all of the ingredients except the salt, pepper, and taco shells to your crock pot and cook on low for 7-9 hours.

#
p<>{color:#000;}. Add salt and pepper after 7-9 hours.

#
p<>{color:#000;}. Serve in taco shells.

Vegetables and Quinoa

Serves: 4-6

What you need:

1 1/2 cups uncooked quinoa

1 tbsp olive oil

3 cups chicken broth

1 small onion, diced

1 red bell pepper, chopped

1 carrot, chopped

1 cup fresh or frozen green beans, chopped in half

1 bunch asparagus, ends removed and chopped

2 cloves garlic, minced

1 tbsp chopped fresh basil

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Place the quinoa and olive oil in your crock pot and stir together.

#
p<>{color:#000;}. Stir in the broth, onions, pepper, carrot, green beans, asparagus, and garlic.

#
p<>{color:#000;}. Cover and cook on high for 2-4 hours or on low for 4-6 hours.

#
p<>{color:#000;}. When the broth is absorbed into the quinoa, add the basil and serve.

Squash and Apples

Serves: 6-8

What you need:

1 ~3-lb butternut squash; peeled, seeded, and cubed

4 apples, cored and chopped

3/4 cup dried cranberries

1 small yellow onion, diced

1 tbsp cinnamon

1 1/2 tsp ground nutmeg

What to do:

#
p<>{color:#000;}. Combine the squash, apples, cranberries, onion, cinnamon, and nutmeg in your crock pot.

#
p<>{color:#000;}. Cook on high for 4 hours or until the squash is tender.

Vegetable Spaghetti

Serves: 4-6

What you need:

1/2 package of spaghetti noodles

2 cups water

1 green bell pepper, chopped

1 red bell pepper, chopped

1 small yellow onion, diced

2 cloves garlic, minced

7 mushrooms, cleaned and chopped

1 28-oz can of diced tomatoes

2 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

Salt and pepper, to taste

What to do:

#
p<>{color:#000;}. Put everything except the basil, parsley, and pasta in the slow cooker and cook on low for 2-3 hours.

#
p<>{color:#000;}. Add the pasta and cook for another 30 minutes.

#
p<>{color:#000;}. Add the basil and cook for 5 more minutes before serving.

Mushroom Stroganoff

Serves: 2-4

What you need:

1 lb mushrooms, cleaned and sliced

1 yellow onion, diced

1 tbsp butter

2 1/2 cups vegetable stock

2 tbsp ketchup

3 tsp paprika

3 cloves garlic, minced

4 tbsp sour cream

1/4 cup chopped fresh parsley

Cooked pasta

What to do:

#
p<>{color:#000;}. Cook the mushrooms and onions in a skillet over medium heat in the melted butter. Cook for 5-7 minutes.

#
p<>{color:#000;}. Transfer the butter, mushrooms, and onions to your crock pot.

#
p<>{color:#000;}. Add the vegetable stock, ketchup, paprika, and garlic to the crock pot and cook on high for 4-6 hours.

#
p<>{color:#000;}. After 4-6 hours, stir in the sour cream and parsley.

#
p<>{color:#000;}. Serve over pasta

I’d love to get your feedback. I kindly ask that you leave an honest review because your reviews are the livelihood of my work. They help me improve and create better cookbooks for you and your family to enjoy. Thank you so much. You are greatly appreciated!

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Vegetables! Simple and Easy Crock Pot Recipes

Delicious & Healthy Vegetable Crock Pot Recipes! Are you looking for easy, how-to recipes that anyone can make? This simple vegetable crock pot cookbook has 25 step-by-step recipes for anyone looking to save time, eat better, and cook delicious meals for the family. Easily cook healthy meals for you and your family! Crock pots and slow cookers require little clean-up, little prep work, and they make wonderful meals! 25 Vegetarian Crock Pot Recipes: -Green Beans and New Potatoes -Sweet Potato Mash -Corn Casserole -Broccoli Cheese Soup -Corn on the Cob -Mashed Potatoes -Butternut Squash -Creamed Spinach -Baked Beans -Collard Greens -Cheesy Broccoli -Refried Beans -Caramelized Onions -Creamy Tomato Soup -Minestrone -Vegetarian Chili -Cheesy Vegetable Soup -Mexican Casserole -Stuffed Peppers -Jambalaya -Lentil-Quinoa Taco Filling -Vegetables and Quinoa -Squash and Apples -Vegetable Spaghetti -Mushroom Stroganoff Now you can prepare savory meals at home for the entire family to enjoy! Scroll up and click 'buy' to get these tasty recipes today!

  • Author: Hannie P. Scott
  • Published: 2017-08-21 21:37:30
  • Words: 3015
Vegetables! Simple and Easy Crock Pot Recipes Vegetables! Simple and Easy Crock Pot Recipes