Sunday, December 6, 2009

Vegetable Soup

1 (46 oz) can vegetable juice

1 small cabbage, shredded

or 1 lb. pkg ready-to-use coleslaw

1 green pepper, diced

or 1 cup frozen chopped green peppers

3 ribs celery, diced

1 med. onion, diced or 1 cup frozen chopped onion

2 cups frozen French-cut green beans

6 tsp chicken bouillon

1 tsp. garlic powder or use fresh garlic

Spray a slow cooker with nonfat cooking spray. In the slow cooker mix together the vegetable juice, cabbage, green pepper, celery, onion, green beans, chicken bouillon and garlic powder. Cover and cook on low for 8 hours or on high for 4 hours.

Note: If you want to have thicker soup, put a few cups into the blender, vegetables and all, blend, and then return the mix to the pot.

Yield: 12 (1-cup) servings

as seen in Busy People’s Slow Cooker Cookbook

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