You just have to try this hearty soup for its distinctive blend of flavors and beautiful appearance. I make this soup during the holidays; with all the rich foods being served, it’s nice to offer this soup loaded with fiber and vitamins.
—CHRISTINA TILL SOUTH HAVEN, MI
PREP: 20 MIN. • COOK: 9 HOURS • MAKES: 12 SERVINGS (ABOUT 3 QUARTS)
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 tablespoons olive oil
1 large potato, peeled and diced
1 medium sweet potato, peeled and diced
1 to 2 garlic cloves, minced
3 cups vegetable broth
2 medium fresh tomatoes, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 teaspoons soy sauce
1 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1 bay leaf
Dash cayenne pepper
1. In a large skillet, saute onion, celery and green pepper in oil until crisp-tender. Add potato, sweet potato and garlic; saute for 3-5 minutes longer.
2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 9-10 hours or until the vegetables are tender. Discard the bay leaf before serving.