Post by Granny Smith on Apr 13, 2008 12:19:54 GMT -5
LOW FAT CHICKEN-VEGGY SOUP
contributed by riverwalk
2 quarts fat-free chicken broth
1 small cabbage, chopped
1 medium onion, minced
1 cup chopped celery, thinly sliced
1 cup carrots, thinly sliced
1 (12 ounces) package frozen green beans
1 (12 ounces) can chopped tomatoes
16 ounces canned red beans
1 tablespoons garlic paste
salt and pepper
to taste
Directions:
Combine all ingredients in slow cooker, except garlic pasts, salt and pepper.
Cover. Cook on HIGH for 5 hours.
Add garlic paste.
Cook for an additional 20 minutes.
Sprinkle salt and pepper to taste before serving
contributed by riverwalk
2 quarts fat-free chicken broth
1 small cabbage, chopped
1 medium onion, minced
1 cup chopped celery, thinly sliced
1 cup carrots, thinly sliced
1 (12 ounces) package frozen green beans
1 (12 ounces) can chopped tomatoes
16 ounces canned red beans
1 tablespoons garlic paste
salt and pepper
to taste
Directions:
Combine all ingredients in slow cooker, except garlic pasts, salt and pepper.
Cover. Cook on HIGH for 5 hours.
Add garlic paste.
Cook for an additional 20 minutes.
Sprinkle salt and pepper to taste before serving