| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
Vegetarian |
Veg02 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Zucchini, chopped |
| 1 |
|
Onion, chopped |
| 3 |
|
Celery ribs, chopped |
| 2 |
c |
Shredded carrots |
|
|
about 3 medium-large |
| 1 |
c |
Cut-up fresh green beans |
| 2 |
|
Plum tomatoes, chopped |
| 2 |
|
Garlic cloves |
|
|
Crushed through a press |
| 3 |
T |
Chopped fresh parsley |
| 1/4 |
c |
Chopped fresh basil |
| 1/2 |
t |
Seasoned salt |
| 1/2 |
t |
Freshly ground pepper |
| 29 |
oz |
Canned vegetarian beef or |
|
|
chicken broth |
| 70 1/2 |
oz |
Canned diced peeled tomatoes |
| 75 1/2 |
oz |
Canned garbanzo beans |
|
|
chick-peas |
|
|
Rinsed and drained |
| 1/2 |
c |
Grated imported Parmesan |
|
|
cheese |
INSTRUCTIONS
Use this as a base to make vegetable soup. Vary the fresh produce
according to what's in season, in your garden, or stashed in your
refrigerator vegetable bin. MAKES 5 TO 6 SERVINGS In a 4-quart
electric slow cooker, mix together all the ingredients except the
grated cheese. Cover and cook on the low heat setting 5 to 6 hours, or
until the vegetables are tender but still firm. Ladle into soup bowls
and top with a sprinkling of cheese. Recipe by: The Best Slow Cooker
Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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