Guest guest Posted June 21, 2001 Report Share Posted June 21, 2001 Fresh Vegetable Soup with Garbanzo Beans Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 6 Preparation Time: 5:00 Amount Measurement Ingredient Preparation Method 2 med zucchini chopped 1 med onion chopped 3 celery ribs chopped 2 cups carrots shredded 1 c fresh green beans cut up 2 plum tomatoes chopped 2 cloves garlic see Note 1 3 tbsps chopped fresh parsley 1/4 c chopped fresh basil 1/2 tsp seasoned salt 1/2 tsp freshly ground pepper 2 14 oz. cans beef broth see Note 2 1 14 oz. can diced tomatoes peeled 1 15 oz. can garbanzo beans rinsed and drained 1/2 c grated Parmesan cheese see note 3 In 4-quart electric slow cooker, mix together all the ingredients except the grated cheese. Cover and cook on the low heat setting 5-6 hours, or until the vegetables are tender but still firm. Ladle into soup bowls and top with a sprinkling of cheese. Natures Bounty: Is a diverse group of chefs, cooks, and gardeners. Sharing their fare from seed to harvest. So please come and join us in exploring the diverse world of cuisines! NaturesBounty Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
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