From Dawn Timmers
6 Tbsp. Butter
2 Medium Onions (chopped)
2 Large Stalks Celery (sliced)
2 Large Carrots (sliced)
2 Large Potatoes (peeled and cut in smaller chunks)
4 Large Tomatoes (peeled and diced) (4 cups)
8 Cups Vegetable Broth (best to use the organic
vegetable broth found in most natural foods sections)
2 Tsp. Dry Basil (or 6 Tbsp. Chopped Fresh Basil)
1 Small Head Cauliflower (broken into flowerets)
2 Small Zucchini (sliced)
2 Cups Frozen Green Peas
2 Tsp. Salt
1 Tsp. Fresh Garlic
Melt butter over medium heat. Add onions, celery, and carrots.
Cook until veggies are soft, but not brown (about 10 min.).
Put cooked veggies in crock pot and add rest of ingredients.
Cook on low approx.10 hrs. or until potatoes are tender.
Serve with shredded mozzarella or grated parmesan cheese.
Makes 12 – 1-2/3 Cup Servings.
Nutrition Per 1-2/3 Cup = 125 Calories, 5.5 Gr. Fat, 2.5 Gr. Fiber.
Serving Size 1-2/3 Cups.
WW Points 2 Points.
- Makes a great way to use leftovers!
- Heidi says a few bits of leftover chicken, beef, or even brats are a nice additive.
- Freezes well, enjoy a meal now and another in a couple weeks!
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