Harvest Vegetable Soup

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Harvest Vegetable Soup

 

3 cups water

1 1/2 cups peeled butternut squash, cut into 1†cubes

1 1/2 cups peeled sweet potato, cut into 1†cubes

1 1/2 cups finely sliced, chopped or shredded carrots

3/4 cup chopped onion

1/3 cup pimento or chopped sweet red pepper, optional

1/4 cup nutritional food yeast flakes

1 tablespoon olive oil

2 teaspoons salt

1 3/4 cups or a 15 oz. can drained, great northern, navy or garbanzo beans

1 teaspoon basil

 

 

 

 

 

Combine everything but the beans and basil in the cooker and cook until the

vegetables are tender. Carrots take the longest to cook, so cut them small.. A

food processor is a quick way to chop onions and carrots.

 

After the vegetables are cooked add beans and basil to the cooker. Heat through.

 

Next the soup is going to be blended smooth. It is best to do this 2 cups at a

time. Blend on low speed. An immersable blender may be used in place of a

regular blender. A small amount of water may be added to the soup if it is too

thick.

 

Yield: 6 1/2 cups

 

Size cooker that may be used: 2 - 5 1/2 quart

 

Cooking Time on Low:

Average cooker is 6 1/2-7 hours

Fast cooker is 4 1/4-4 3/4 hours

Extra Fast cooker is 3 3/4-4 1/4 hours

 

Source: JoAnn Rachor - " Fast Cooking in a Slow Cooker Every Day of the Year " .

Formatted by Chupa Babi: 06.17.08

 

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