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Easy Vegetarian Vegetable Bean Soup
Makes 10 servings
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Ingredients
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3
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cans (14 ounces each) vegetable broth
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2
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cups cubed unpeeled potatoes
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2
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cups sliced leeks, white part only (about 3 medium)
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1
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can (14-1/2 ounces) diced tomatoes, undrained
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1
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medium onion, chopped
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1
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cup chopped or shredded cabbage
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1
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cup sliced celery
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1
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cup sliced carrots
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3
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cloves garlic, chopped
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1/8
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teaspoon dried rosemary
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1
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can (16 ounces) white beans, drained
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Salt and black pepper
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Slow Cooker Directions
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1. Combine broth, potatoes, leeks, tomatoes with juice, onion, cabbage, celery, carrots, garlic and rosemary in 5-quart slow cooker.
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2. Cover; cook on LOW 8 hours.
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3. Stir in beans and season with salt and pepper. Cover; cook about 30 minutes or until beans are heated through.
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© Publications International, Ltd.
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