| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Vegetarian |
4star, Full.day, Soup, Vegetable, Bean |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Diced sweet onion, such as mali, one medium |
| 3/4 |
c |
Chopped fennel bulb with leafy stalks |
| 3/4 |
c |
Chopped yam |
| 3/4 |
c |
Chopped russet potato |
| 1/2 |
c |
Chopped parsnip |
| 1 |
c |
Cooked kidney beans |
| 1 |
c |
Cooked navy beans |
| 1 |
tb |
Minced garlic, more or less |
| 2 1/2 |
c |
Chopped tomato, with liquid (skin removed) |
| 1/2 |
tb |
Minced jalapeno, or more |
| 1 |
ts |
Dried oregano |
| 2 |
lg |
Chicken bouillon cubes |
|
|
Freshly ground black pepper, to taste |
| 1 |
ts |
Dried thyme, or more |
| 4 |
c |
Water, to cover |
| 2 |
tb |
Sun-dried tomato pesto |
| 1 |
ts |
Mushroom gravy |
INSTRUCTIONS
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, 1.1 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@wizard.ucr.edu> on Mar 14, 1997
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