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Fall Harvest Soup - Gluten-Free, Vegetarian, Vegan
A BUSY MOM'S SLOW COOKER ADVENTURES18Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup beans (Northern, soaked overnight)
- 1/2 cup navy beans (soaked overnight)
- 5 beets (peeled, washed and chopped)
- 2 cups butternut squash (seeded, peeled and chopped)
- 1 leek (cleaned and chopped)
- 4 carrots (cleaned, halved and chopped)
- 1 sweet onion (large, chopped)
- 6 cloves garlic (minced)
- 6 oz. tomato paste
- 6 Tbsp. red wine vinegar
- 2 Tbsp. Sugar in the Raw
- 1 Tbsp. dill
- 1 Tbsp. dried parsley
- 3 tsp. salt
- 1/4 tsp. pepper
- 5 low sodium vegetable stock cubes
- 12 cups water
- 12 cups vegetable stock (and no water)
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