Fresh vegetable soup with garbanzo beans

1 servings

Ingredients

Quantity Ingredient
2 mediums Zucchini; chopped
1 medium Onion; chopped
3 Celery ribs; chopped
2 cups Shredded carrots
(about 3 medium-large)
1 cup Cut-up fresh green beans
2 Plum tomatoes; chopped
2 Garlic cloves
Crushed through a press
3 tablespoons Chopped fresh parsley
¼ cup Chopped fresh basil
½ teaspoon Seasoned salt
½ teaspoon Freshly ground pepper
29 ounces Canned vegetarian beef or chicken broth
70½ ounce Canned diced peeled tomatoes
75½ ounce Canned garbanzo beans; (chick-peas),
Rinsed and drained
½ cup 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 stashed in your refrigerator vegetable bin.

MAKES 5 TO 6 SERVINGS

1. In a 4-quart electric slow cooker, mix together all the ingredients except the grated cheese.

2. Cover and cook on the low heat setting 5 to 6 hours, or until the vegetables are tender but still firm. Ladle into soup bowls and top with a sprinkling of cheese.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

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