Soup

[Guest guest]

Tuesday Soup - Vegetarian

 

Recipe By : Hanneman 1997 Smart Slow Cooking

Serving Size : 12

Preparation Time: 9:00

 

1 cup diced sweet onion such as

mali, one medium

3/4 cup chopped fennel bulb

with leafy stalks

3/4 cup chopped yam

3/4 cup chopped russet potato

1/2 cup chopped parsnip

1 cup cooked kidney beans

1 cup cooked navy beans

1 tablespoon minced garlic more or less

2 1/2 cups chopped tomato with liquid

(skin removed)

1/2 tablespoon minced jalapeno or more

1 teaspoon dried oregano

2 large chicken bouillon cubes

freshly ground black pepper to taste

1 teaspoon dried thyme or more

4 cups water to cover

2 tablespoons sun-dried tomato pesto

1 teaspoon mushroom gravy

 

Prepare ingredients and place in the slow cooker in the order listed. Add

water but no higher than about 1-inch below rim. Cover and cooks 8 to 10 hrs

on low. Makes about 12 cups each with 75 cals, 1.1 g fat (13% cff);

low enough to have a little grated asiago.

Serves 12 first course, or 8 main course. Tastes even better reheated and

thinned with water.

PATh's kitchen: 4 qt oblong. Do not add salt and use low sodium vegetarian

bouillon.

 

Happy Cooking!

Jenny M, Moderator

~~