Recipe for Tuesday Soup - Vegetarian

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Yield:

12 Servings

Ingredients:

Amount	Ingredient
1 cup	Diced sweet onion, such as mali, one medium
3/4 cup	Chopped fennel bulb with leafy stalks
3/4 cup	Chopped yam
3/4 cup	Chopped russet potato
1/2 cup	Chopped parsnip
1 cup	Cooked kidney beans
1 cup	Cooked navy beans
1 tbl	Minced garlic, more or less
1/2 cup	Chopped tomato, with liquid (skin removed)
1/2 tbl	Minced jalapeno, or more
1 tsp	Dried oregano
2 lrg	Chicken bouillon cubes
	Freshly ground black pepper, to taste
1 tsp	Dried thyme, or more
4 cup	Water, to cover
2 tbl	Sun-dried tomato pesto

Instructions:

Instructions: Prepare ingredients and place in the slow cooker in the order listed. Add water but no higher than about 1-inch below rim. Cover and cooks 8 to 10 hrs on low.

Makes about 12 cups each with 75 cals, 1.1 g fat (13% cff); low enough to have a little grated asiago.

Serves 12 first course, or 8 main course. Tastes even better reheated and thinned with water.

PAThs kitchen: 4 qt oblong. Do not add salt and use low sodium vegetarian bouillon.

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