Slow Cooked Vegetable Soup
|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|
|Dried basil||1⁄2 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
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.