Potatoes, beans and a medley of vegetables get a long simmer in the slow cooker to make this delicious winter vegetable soup.
What You Need
Original recipe yields 8 servings
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 carrot s, 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
Add To Shopping List
* Made with quality cheeses crafted in the USA.
Let's 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.
Substitute 1 peeled and sliced parsnip for the red potato, and fresh basil for the parsley.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.