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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 20 |
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I found this recipe in a Fix-It-and-Forget-It magazine, and we fell in love with it. Any time I need to knock off a couple pounds, I'll pull this one out. The recipe states it's ideal for a 7-quart cooker. Ingredients:
3 (48 ounce) cans low-sodium low-fat chicken broth |
2 medium onions, chopped |
5 celery ribs, chopped |
5 parsnips, chopped |
1 head cabbage, shredded |
4 red bell peppers or 4 green bell peppers, chopped |
8 ounces fresh mushrooms, chopped |
1 (10 ounce) frozen chopped spinach |
1 (10 ounce) frozen cauliflower, thawed (florets) |
2 slices fresh gingerroot, 1-inch thick |
1 (14 ounce) can crushed tomatoes |
1 tablespoon black pepper |
1 tablespoon salt |
Directions:
1. Combine all ingredients in slow cooker.
2. Cover and cook on low 6 to 8 hours.
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