Mix 2 cups water, onions, lentils, carrots, and celery seed in an electric slow cooker. Stir in the sugar, marjoram, thyme, pepper, garlic, broth, tomatoes, zucchini, corn, and vinegar. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours. During the last hour of cooking stir in the ziti. Cover and cook until the ziti are al dente, 10 to 30 minutes. Divide the soup among 4 bowls, and sprinkle each serving with 2 tablespoons of cheese. Cooks Note: One 14-ounce can of vegetable broth can be used instead of the (bouillon) concentrate. Soup is best served freshly made. Herby flavor goes well with crusty rustic or french bread. Need 5 to 6 quart cooker. PER SERVING: 288 cals, 4.4 g fat (14% of calories), 2.5 g saturated fat, 10 mg cholesterole, 659 mg sodium (varies by bouillon), 3.5 g fiber. >From Carol Heding Munson (c) 1996: "Slow Simmered Soups" chapter in Smart Crockery Cooking (c) NY: Sterling IBSN 0-8069-6106-6. Kitpath Collection email@example.com. (c) Eat-LF Archives at www.reggie.com 1998Feb Recipe by: Smart Crockery Cooking, Carol Heding Munson (1996) Posted to EAT-LF Digest by KitPATh
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.4mg||0 %|
|Potassium 103.1mg||3 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.5g|
|Protein 1.1g||2 %|
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Calories per serving: 48
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