SLOW COOKER FRENCH ONION SOUP by CK
1/2 cup (1 stick) butter or margarine
3 large onions, thinly sliced
4 cups hot water
2 tablespoons instant beef bouillon or 6 beef bouillon cubes
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
4 slices toasted French bread
1/2 cup freshly grated Parmesan cheese
Melt butter in a skillet over low heat. Add onions and cook slowly, up to 45 minutes to release maximum flavor, or until nicely browned, stirring frequently. Transfer to a slow cooker. Add water, bouillon, Worcestershire sauce, and salt. Cover and cook on low for 4 to 6 hours.
To serve, top each bowl with 1 slice of bread. Sprinkle each with 2 tablespoons Parmesan. Recipe may be doubled and kept hot in slow cooker.

COWBOY SOUP by GKT
1 lb. ground beef
1 (16 oz) pkg. Velveeta, cubed
1 c. cheddar cheese, grated
1 onion, finely chopped
4 small potatoes, chopped
1 red bell pepper, seeds removed, diced
1 (13.25 oz.) can whole corn, rinsed and drained
1 (13.25 oz.) can black beans, rinsed and drained
1 (4 oz.) can green chiles
3 c. chicken or beef broth
2 1/2 c. whole milk
1/4 c. flour
1/4 c. butter
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. cayenne, optional
Bacon bits, optional
Salt and pepper to taste
In a medium saucepan over medium-high heat, melt butter in skillet, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use. Heat a large stockpot or Dutch oven over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder, then transfer beef to a separate plate and drain all but 2 tablespoons fat. Add onion, potatoes and bell pepper to Dutch oven and cook for 10-12 minutes, or until veggies are softened and fork tender. Season with salt and pepper, cumin and cayenne, then add corn, black beans and green chiles. Return beef to pot and stir in chicken or beef broth. Bring mixture to a boil, then reduce heat and let simmer for 15 minutes. Stir in refrigerated roux, then add in cubed Velveeta. Cover again and cook for another 15 minutes, or until cheese is melted and soup is thick and sooth. Serve hot, topped with cheese and bacon bits.