Beef & Barley Soup

1 box beef broth
1 lb beef, cut into cubes
3-4 stalks celery, cut into bite sized pieces
3-4 carrots, cut into bite sized pieces
1 small bag frozen peas
1 onion, diced
1 cup barley
Garlic powder, salt, and pepper to taste

Put all ingredients in crockpot. Cook on high for 4 hours or low for 6-8 hours.

Can use a roast instead of beef cubes. Just remove the roast just before serving and shred it, then return it to the soup.

Crockpot Chicken and Broccoli

1 lb chicken
1 can cream of chicken soup
1 can cheddar soup
1 box chicken broth
1 bag frozen broccoli
1 tsp garlic powder
Seasoned salt and pepper

Cook on high for 4 hours or low for 6-8 hours.

Remove chicken and cut into bite sized pieces or shred.  Return chicken to crockpot.

Add 1 cup sour cream and 1-2 cups shredded cheddar cheese. Serve over rice.

If you want to cook the rice with the chicken, double the chicken broth and add 1 cup uncooked rice to the crockpot before cooking.

Crockpot Broccoli and Cheddar Soup

Add to crockpot and cook on high for 4 hours or low for 6-8 hours

1 box chicken broth
2 bags frozen broccoli or broccoli/cauliflower combo
1 diced onion
1 can cheddar soup
1 stick of butter
Seasoned salt
Pepper

 Blend with handheld blender if you want it smooth.

Add

1 bag (2 cups) cheddar cheese

Top with sliced green onions if desired.

If you want it to be more filling, you can add chunks of ham or chicken or bacon.