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Slow Cooked Vegetable Soup

Holiday.Cook's picture
Ingredients
  Chopped onion 3⁄4 Cup (12 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Olive oil/Vegetable oil 2 Tablespoon
  Potato 1 Large, peeled and diced
  Sweet potato 1 Medium, peeled and diced
  Garlic 2 Clove (10 gm), minced
  Chicken broth/Water 3 Cup (48 tbs)
  Fresh tomatoes 2 Medium, chopped
  Canned kidney beans 16 Ounce, rinsed and drained
  Canned garbanzo beans 15 Ounce, rinsed and drained (chickpeas)
  Soy sauce 2 Teaspoon
  Paprika 1 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Bay leaf 1
  Cayenne pepper 1 Dash
Directions

In a large skillet, saute onion, celery and green pepper in oil until crisp-tender.
Add potato, sweet potato and garlic; saute 3-5 minutes longer.
Transfer to a 5-qt slow cooker.
Stir in the remaining ingredients.
Cover and cook on low for 9-10 hours or until vegetables are tender.Blend and strain.
Serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Cook Time: 
20 Minutes
Servings: 
6

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