Simple Vegetable Soup
Source of Recipe
The Best Slow Cooker Cookbook Ever
List of Ingredients
3 cups chopped leeks (about 2 medium leeks), white and light green part only
2 cups diced carrots (about 3 large)
3 cups diced unpeeled zucchini (about 2 1/2 medium)
29 ounces canned vegetable broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 plum tomatoes -- chopped
Recipe
1. In a 3 1/2-quart electric slow cooker, mix together the leeks, carrots, zucchini, broth, water, salt, and pepper.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours, or until the vegetables are tender.
3. Carefully transfer 3 cups of the vegetables with a little of their cooking liquid to a blender or food processor and puree until as smooth as possible. Return to the soup remaining in the slow cooker and mix well. Serve hot, garnished with chopped tomatoes.
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