Yield: 12 Servings
|1 cup||Diced sweet onion, such as mali, one medium|
|¾ cup||Chopped fennel bulb with leafy stalks|
|¾ cup||Chopped yam|
|¾ cup||Chopped russet potato|
|½ cup||Chopped parsnip|
|1 cup||Cooked kidney beans|
|1 cup||Cooked navy beans|
|1 tablespoon||Minced garlic, more or less|
|2½ cup||Chopped tomato, with liquid (skin removed)|
|½ tablespoon||Minced jalapeno, or more|
|1 teaspoon||Dried oregano|
|2 larges||Chicken bouillon cubes|
|Freshly ground black pepper, to taste|
|1 teaspoon||Dried thyme, or more|
|4 cups||Water, to cover|
|2 tablespoons||Sun-dried tomato pesto|
|1 teaspoon||Mushroom gravy|
Prepare ingredients and place in the slow cooker in the order listed. Add water but no higher than about 1-inch below rim. Cover and cooks 8 to 10 hrs on low. Makes about 12 cups each with 75 cals, 1⅒ g fat (13% cff); low enough to have a little grated asiago.
Serves 12 first course, or 8 main course. Tastes even better reheated and thinned with water.
PATh's kitchen: 4 qt oblong. Do not add salt and use low sodium vegetarian bouillon.
Recipe by: Hanneman 1997 Smart Slow Cooking Posted to Digest eat-lf.v097.n070 by PATh <phannema@...> on Mar 14, 1997