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Autumn Vegetable Soup

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This doesn't have crockpot directions, but I'd think you could do this in t=

he crockpot....any suggestions? the only thing I am not sure of is when to =

add the greens? Would you add them at the begining when you put it all toge=

ther, or would you need to add them later?

 

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Autumn Vegetable Soup

5 servings

2 tablespoons Vegetable Broth,

   or vegetable oil

1 1/2 cups chopped (about 2) leeks

1 1/2 cups quartered Brussels sprouts

1 large carrot, chopped

1 celery stalk, chopped

1 large potato, chopped

1 cup acorn squash, peeled, chopped

   (or butternut, pumpkin, sweet potato) 3/4 teaspoon salt, to taste

   fresh ground black pepper, to taste

   cayenne pepper, to taste

2 cloves minced garlic

3 cups Vegetable Broth, or water

1 cup (packed) chopped Swiss chard or

   collard greens

1 firm, peeled and chopped large tomato

1 chopped sweet red or green bell pepper 1 1/2 teaspoons dried dill weed

1/2 teaspoon marjoram

1/2 teaspoon dried basil

2 teaspoons soy sauce, or to taste

1 tablespoon fresh lemon juice

1/2 cup nonfat sour cream, or nonfat yogurt

   dry roasted sunflower seeds, for garnish

   fresh parsley, minced for garnish

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for ab=

out 1 minute; remove from water with a slotted spoon and immediately drop in=

to a bowl of cold water and ice cubes (to stop the cooking process); peel sh=

ould practically slide off easily with the help of a paring knife.

In a dutch oven, cook the first 11 ingredients (everything through the garl=

ic) over medium heat, covered, for 10 to 15 minutes; stirring intermittently=

..

Add stock or water. Bring to a boil, lower to a simmer. Cover and let it co=

ok slowly until everything is tender, another 15 to 20 minutes.

Add swiss chard or greens, tomato chunks, and chopped bell pepper. Simmer a=

bout 5 more minutes.

Add herbs, soy sauce, and lemon juice and contimue to simmer another 3 to 5=

minutes.

Serve in bowl and stir in 1 or 2 TBS sour cream or yogurt in each bowl. Gar=

nish each bowlful with a sprinkle of sunflower seeds and parsley

 Nutrition Facts

Amount Per Serving: Calories 158 - Calories from Fat 6

Percent Total Calories Fat 4%, Protein 11%, Carbohydrate 85%

Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, =

Cholesterol 0mg, Sodium 1678mg, Total Carbohydrate 34g, Dietary Fiber 3g, Pr=

otein 4g, Vitamin A 7028 units, Vitamin C 84 units, Calcium 0 units, Iron 3 =

units

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  • 2 weeks later...

Hey we made this last week in the pot and it was SO good...I put

everything in at the start of the day, and it was fine....greens

included.

I loved it!

cheers

sarah

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