TLC Cooking "Easy Vegetarian Vegetable Bean Soup"

Easy Vegetarian Vegetable Bean Soup

YIELD Makes 10 servings
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INGREDIENTS

3	cans (14 ounces each) vegetable broth
2	cups cubed unpeeled potatoes
2	cups sliced leeks, white part only (about 3 medium)
1	can (14-1/2 ounces) diced tomatoes, undrained
1	medium onion, chopped
1	cup chopped or shredded cabbage
1	cup sliced celery
1	cup sliced carrots
3	cloves garlic, chopped
1/8	teaspoon dried rosemary
1	can (16 ounces) white beans, drained
Salt and black pepper

PREPARATION:

Slow Cooker Directions

Combine broth, potatoes, leeks, tomatoes with juice, onion, cabbage, celery, carrots, garlic and rosemary in 5-quart slow cooker.
Cover; cook on LOW 8 hours.
Stir in beans and season with salt and pepper. Cover; cook about 30 minutes or until beans are heated through.

This recipe appears in: Soups

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