Rustic Vegetable Soup
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Rustic Vegetable Soup
YIELD Makes 8 servings
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INGREDIENTS
| 1 | to 2 baking potatoes, cut in 1/2-inch pieces |
| 1 | package (10 ounces) frozen mixed vegetables, thawed |
| 1 | package (10 ounces) frozen cut green beans, thawed |
| 1 | medium green bell pepper, chopped |
| 1 | jar (16 ounces) picante sauce |
| 1 | can (about 10 ounces) condensed beef broth, undiluted |
| 1/2 | teaspoon sugar |
| 1/4 | cup finely chopped fresh parsley |
PREPARATION:
Slow Cooker Directions
- Combine all ingredients except parsley in slow cooker. Cover; cook on LOW 8 hours or on HIGH 4 hours. Stir in parsley; serve.
This recipe appears in:
Midwestern
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