I missed blogging yesterday; so I will post 2 recipes today. I've got 1 ready and will get 1 ready soon. Here is my recipe for yesterday. 1-29-2014:
#30.
                                                  Chunky Chicken Vegetable Soup

1 pound Chicken Tenderloins or Chicken Breasts; cut in 1-2 inch cubes.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
5-6 Carrots; cleaned and cut in circle slices or 1 pound bag frozen Carrot circle slices.
5-6 Medium Potatoes; peeled and cut in small chunky pieces.
1-1 Pound bag frozen Peas.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Small box fresh Mushrooms; cleaned and sliced.
2 Cans Low-Sodium Chicken Broth.
3 Low-Sodium Chicken Bouillon Cubes.
1-2 Cans of Water; plus more if needed to make the soup the consistency you like.
Salt and Pepper to taste.
Put all of the ingredients in the Crock-Pot.
Stir together well.
Cover and cook on High for 5-6 hours or on Low for 10-12 hours.

#31.
                                                       Ham and 15 Bean Soup

1 1/2 pounds lean Ham pieces.
1 Bag 15 Bean Soup Mix.
1 Small Onion; chopped.
1 clove of Garlic; chopped.
3-4 Large Carrots cut in circle slices or 1-1 Pound bag frozen Carrot slices.
2 Boxes of Chicken Stock or Broth.
1 Can diced Tomatoes; drained.
Water to make it the right consistency; but the beans will absorb some water.

Rinse the beans well.
Put all of the ingredients in a Crock-Pot.
Cover and cook on High for 5-6 hours or on Low for 10-12 hours.