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Main dishes

Slow-Cooked Winter Vegetable Soup

photo by:kraft
Potatoes, beans and a medley of vegetables get a long simmer in the slow cooker to make this delicious winter vegetable soup.
time
prep:
20 min
total:
5 hr 20 min
servings
total:
8 servings, about 1 cup each

What You Need

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

Make It

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.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Variation
Substitute 1 peeled and sliced parsnip for the red potato, and fresh basil for the parsley.
K:59840v1:156290
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