| 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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