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Ingredients
- 2 med zucchini, minced
- 1 med onion, minced
- 3 x celery ribs, minced
- 2 c. shredded carrots
- Â Â (about 3 medium-large)
- 1 c. cut-up fresh green beans
- 2 x plum tomatoes, minced
- 2 x garlic cloves
- Â Â crushed through a press
- 3 Tbsp. minced fresh parsley
- 1/4 c. minced fresh basil
- 1/2 tsp seasoned salt
- 1/2 tsp freshly grnd pepper
- 29 ounce canned vegetarian beef or possibly chicken broth
- 70Â 1/2 ounce canned diced peeled tomatoes
- 75Â 1/2 ounce canned garbanzo beans, (chick-peas),
- Â Â rinsed and liquid removed
- 1/2 c. grated imported Parmesan cheese
Directions
- Use this as a base to make vegetable soup. Vary the fresh produce according to what's in season, in your garden, or possibly stashed in your refrigerator vegetable bin.
- MAKES 5 TO 6 SERVINGS
- 1. In a 4-qt electric slow cooker, mix together all the ingredients except the grated cheese.
- 2. Cover and cook on the low heat setting 5 to 6 hrs, or possibly till the vegetables are tender but still hard. Ladle into soup bowls and top with a sprinkling of cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6287g | |
| Calories 3662 | |
| Calories from Fat 389 | 11% |
| Total Fat 45.68g | 57% |
| Saturated Fat 12.44g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 12800mg | 533% |
| Potassium 11685mg | 334% |
| Total Carbs 672.21g | 179% |
| Dietary Fiber 152.0g | 507% |
| Sugars 78.66g | 52% |
| Protein 173.18g | 277% |
