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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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