Guest guest Posted September 24, 2003 Report Share Posted September 24, 2003 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? _____________________________ 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2003 Report Share Posted October 7, 2003 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 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.