Hi everyone! Here is a great recipe I adapted for a vegetarian/vegan soup I made last night from the cookbook "The Vegan Slow Cooker" by Kathy Hester 2011.
Sweet Potato White Bean Soup (soy free, gluten free)
Prep time: 15 minutes
cook time- 6-8 hours in slow cooker
1 medium-size sweet potato, chopped
2 cloves garlic, minced
2 stalks celery, chopped
1 can (14.5 oz.) diced tomatoes
1 can (14.5 oz.) white beans, drained and rinsed (I recommend Cannellini beans)
5 cups water
2 tablespoons vegan chicken-flavored bouillon (can use regular chicken bouillon if you wish)
2 cups chopped Swiss chard
1 tablespoon minced fresh thyme
2 sprigs parsley, minced
salt and pepper, to taste
Combine the sweet potato, garlic, celery, diced tomatoes, beans, water and bouillon in the slow cooker. Cook on low for about 6 to 8 hours.
About 20 minutes before serving, add the Swiss chard, thyme and parsley. Cook until the Swiss chard is tender. Add salt and pepper to taste.