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Harvest Vegetable Soup

JoAnn Rachor is an expert at slow cookers.  She likely knows more about slow cookers than anyone you’ll ever meet.  Happily, she shares her knowledge with the rest of us along with a host of the tricks of the trade she developed for her new book Fast Cooking in a Slow Cooker Every Day of the Year
Here is her heart warming recipe for Harvest Vegetable Soup.

Yield: 6½ cups
Slow Cooker Recipe
Size cooker that may be used: 2 - 5½ quart
Cooking Time on Low:
Average cooker is 6½--7 hours
Fast cooker is 4¼--4¾ hours
Extra Fast cooker is 3¾--4¼ hours


Combine the following ingredients in the cooker and cook until the vegetables are tender. Carrots take the longest to cook, so cut them small. A food processor is a quick way to chop onions and carrots.

• 3 cups water
• 1½ cups peeled butternut squash, cut into 1” cubes
• 1½ cups peeled sweet potato, cut into 1” cubes
• 1½ cups finely sliced, chopped or shredded carrots
• 3/4 cup chopped onion
• 1/3 cup pimento or chopped sweet red pepper, optional
• 1/4 cup nutritional food yeast flakes
• 1 tablespoon olive oil
• 2 teaspoons salt

After the vegetables are cooked add the following two ingredients to the cooker:

• 1¾ cups or a 15 oz. can drained, great northern, navy or garbanzo beans
• 1 teaspoon basil

Next the soup is going to be blended smooth. It is best to do this 2 cups at a time.
     Blend on low speed. An immersable blender may be used in place of a regular blender. A small amount of water may be added to the soup if it is too thick.



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