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Prep Time: 25 Minutes Cook Time: 720 Minutes |
Ready In: 745 Minutes Servings: 8 |
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This is a old family favorite that I have updated. I have used white potatoes, red potatoes with skins on, and sweet potatoes, and substituted mushrooms for the carrots. It's a very versatile recipe. Ingredients:
6 medium white potatoes, peeled and chopped |
2 onions, chopped |
1 carrot, peeled and diced |
3 stalks celery, diced |
1 tablespoon oil-packed minced garlic |
4 cubes chicken bouillon |
1 quart water |
1 tablespoon parsley flakes |
1 tablespoon salt-free herb seasoning blend |
1 tablespoon italian seasoning |
1 1/2 cups soy milk |
2 cups chopped broccoli |
Directions:
1. In a slow cooker, place the potatoes, onions, carrot, celery, oil-packed garlic, and bouillon cubes. Pour in the water, and season with parsley, herb seasoning blend, and Italian seasoning.
2. Cover slow cooker, and cook soup 3 to 4 hours on High, or 10 to 12 hours on Low. Stir in soy milk during the final 30 minutes of cook time.
3. Place broccoli over boiling water in a pot fitted with a steamer basket, and steam 5 minutes, or until tender but firm. Spoon into the soup to serve.
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