Fresh Vegetable Soup With Garbanzo Beans Recipe
Servings: 1
Ingredients
- 2 med zucchini, minced
- 1 med onion, minced
- 3 x celery ribs, minced
- 2 c. shredded carrots (about 3 medium-large)
- 1 c. cut-up fresh green beans
- 2 x plum tomatoes, minced
- 2 x garlic cloves 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
- 70 1/2 ounce canned diced peeled tomatoes
- 75 1/2 ounce canned garbanzo beans, (chick-peas), 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.
Adding to Planner
