Peasant Soup--Crockpot

[Guest guest]

I took a recipe from the current issue of Southern Living magazine and

" vegetarianized " it into this version. I have not yet tested it, but would like

to try the crockpot method soon.

 

 

* Exported from MasterCook *

 

Peasant Soup

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

9 baby carrots -- sliced

1 large onion -- coarsely chopped

2 celery ribs -- diced

1/4 cup chopped fresh parsley

1 package MorningStar Farms " Breakfast Links " or

similar product -- cut into bite-sized pieces*

1 bay leaf

5 14.5 oz cans vegetable broth or vegetarian chicken

broth -- divided

1/2 10 oz package angel hair coleslaw

2 russet potatoes -- peeled & cut into 1/2 " cubes

1/2 cup frozen -- cut green beans

1 15 oz can kidney beans -- rinsed and drained

1/4 teaspoon dried thyme

1/2 teaspoon pepper

 

BRING first 6 ingredients and 4 cans broth to a boil in a stockpot; reduce heat,

and simmer 45 minutes.

 

ADD remaining broth, coleslaw, and remaining ingredients; simmer 30 minutes or

until vegetables are tender. Remove and discard bay leaf. (Freeze leftover soup

up to 1 month.)

 

Yield: 2 1/2 quarts. Prep: 35 min.; Cook: 1 hr., 30 min.

 

SLOW COOKER DIRECTIONS: Note: You may cook first 6 ingredients and 4 cans broth

in a 5-quart slow cooker on LOW for 4 hours. Add remaining can of broth,

coleslaw, and remaining ingredients; cook on HIGH 1 hour.

 

Source:

" Adapted from a recipe in Southern Living, March 2001 "

Yield:

" 2 1/2 quarts "

 

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Per Serving (excluding unknown items): 163 Calories; trace Fat (2.4% calories

from fat); 11g Protein; 30g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

22mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

 

NOTES : * 1 pound coarsely chopped cooked vegetarian " ham " may be substituted

for the Breakfast Links.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0