Recipe - Thymely Vegetable Soup With Ziti

2 cup Water
1 md Onion; chopped
One half cup Dried lentils; rinsed
1 small Carrot; thinly cut or sliced up
One fourth teaspoon Celery seed
1 One half teaspoon Brown sugar
One fourth teaspoon Dried marjoram
One fourth teaspoon Dried thyme; leaves
1/8 teaspoon Freshly ground black pepper
2 Cloves garlic; minced
3 teaspoon Vegetarian bouillon;
dissolved in
1 2/3 cup Water; *see note
15 ounce (1can) crushed tomatoes;
low salt
One half md Zucchini; cut in half
lengthwise and thinly
cut or sliced up
One half cup Frozen corn
2 tablespoon White wine vinegar
One half cup Ziti pasta; dry measure
One half cup Grated Parmesan cheese or
Romano cheese
French bread; to serve

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.

Cook's Note: One 14ounce 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 0806961066. Kitpath Collection
phannema@wizard.ucr.edu. (c) EatLF Archives at www.reggie.com 1998Feb

Recipe by: Smart Crockery Cooking, Carol Heding Munson (1996)

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Feb 09,
1998