Tuesday soup - vegetarian
12 Servings
Ingredients
| Quantity | 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 |
| 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 |
Directions
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