Fresh vegetable soup with garbanzo beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Zucchini; chopped |
| 1 | medium | Onion; chopped |
| 3 | Celery ribs; chopped | |
| 2 | cups | Shredded carrots |
| (about 3 medium-large) | ||
| 1 | cup | Cut-up fresh green beans |
| 2 | Plum tomatoes; chopped | |
| 2 | Garlic cloves | |
| Crushed through a press | ||
| 3 | tablespoons | Chopped fresh parsley |
| ¼ | cup | Chopped fresh basil |
| ½ | teaspoon | Seasoned salt |
| ½ | teaspoon | Freshly ground pepper |
| 29 | ounces | Canned vegetarian beef or chicken broth |
| 70½ | ounce | Canned diced peeled tomatoes |
| 75½ | ounce | Canned garbanzo beans; (chick-peas), |
| Rinsed and drained | ||
| ½ | cup | Grated imported Parmesan cheese |
Directions
Use this as a base to make vegetable soup. Vary the fresh produce according to what's in season, in your garden, or stashed in your refrigerator vegetable bin.
MAKES 5 TO 6 SERVINGS
1. In a 4-quart electric slow cooker, mix together all the ingredients except the grated cheese.
2. Cover and cook on the low heat setting 5 to 6 hours, or until the vegetables are tender but still firm. Ladle into soup bowls and top with a sprinkling of cheese.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.