Slow Cooked Winter Vegetable Soup Recipes

SLOW-COOKED WINTER VEGETABLE SOUP

Slow-Cooked Winter Vegetable Soup image

Potatoes, beans and a medley of vegetables get a long simmer in the slow cooker to make this delicious winter vegetable soup.

Provided by My Food and Family

Categories Home

Time 5h20m

Yield 8 servings, about 1 cup each

Number Of Ingredients 10

Ingredients

1 large sweet potato (12 oz.), peeled, cut into 1/2-inch chunks
1 red potato (8 oz.), peeled, cut into 1/2-inch chunks
2 carrots, peeled, sliced
1 large red pepper, coarsely chopped
1 can (15 oz.) cannellini beans, rinsed
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Tuscan House Italian Dressing
1/4 cup chopped fresh parsley
1/2 tsp. ground black pepper
1 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

Place vegetables and beans in slow cooker. Add broth and dressing; cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Remove 1-1/2 cups vegetables with slotted spoon; place in blender. Use ladle to remove 3/4 cup broth; add to blender. Blend until smooth; return to slow cooker. Stir in parsley and black pepper.
Serve topped with cheese.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g

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