 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) Servings: 6 Prep time: 15 minutes cook time- 6-8 hours in slow cooker INGREDIENTS: 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. Enjoy! |
