Title: Tuesday Soup - Vegetarian
Categories: 4star, Full.day, Soup, Vegetable, Bean
Yield: 12 Servings

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

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.

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

Recipe by: Hanneman 1997 Smart Slow Cooking Posted to Digest
eat-lf.v097.n070 by PATh on Mar 14, 1997