| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Vegetarian | Veg02 | 1 | servings |
INGREDIENTS
| 2 | md | Zucchini; chopped |
| 1 | md | 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 | tb | Chopped fresh parsley |
| 1/4 | c | Chopped fresh basil |
| 1/2 | ts | Seasoned salt |
| 1/2 | ts | 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 1. In a 4-quart electric slow cooker, mix together all the ingredients except the grated cheese. 2. 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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