Tuesday soup - vegetarian

Yield: 12 Servings

Measure Ingredient
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
\N \N 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

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