Monday, September 5, 2011

Moroccan Vegetable Soup

Fall Flavors + Simple Prep + Crock-Pot Convenience
Moroccan Vegetable Soup
1 vidalia onion, chopped
3 sweet potatoes, chopped
2 red potatoes, chopped
3 cups kale, chopped
4 large carrots, chopped
1 cup dried lentils
1/2 cup raisins
1 (15 oz) can diced tomatoes, undrained
3 cups reduced sodium vegetable broth
2 cups water
2 tbsp honey
1 tsp cinnamon
1 tsp black pepper
1 tsp salt
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp turmeric
1/4 tsp curry powder

Combine all ingredients in a crock pot and mix well.  Cook on low for 8 hours or high for 5 hours.  Serve with a dollop of plain greek yogurt and a sprinkle of raisins.

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