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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Vegetable Medley Soup
Yield: Makes 12 servings
Ingredients:
3
cans (14-1/2 ounces each) chicken broth
3
sweet potatoes, peeled and chopped
3
zucchini, chopped
2
cups chopped broccoli
2
white potatoes, peeled and shredded
1
onion, chopped
1
stalk celery, finely chopped
1/4
cup (1/2 stick) butter, melted
2
cups half-and-half or milk
1
tablespoon salt
1
teaspoon ground cumin
1
teaspoon black pepper
Preparation:
1.
Combine chicken broth, sweet potatoes, zucchini, broccoli, white potatoes, onion, celery, butter and pepper in slow cooker.
2.
Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.
3.
Add half-and-half, salt and cumin. Cover; cook 30 minutes to 1 hour or until heated through.
This recipe appears in:
Soups
