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Crock-Pot Mulligatawny Soup

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Ingredients

Adjust Servings:
4 cups chicken broth
2 cups canned diced tomatoes
1 small onion fine chopped
1 large carrot fine chopped
1 small peeled sweet potato small cubed
1 bell pepper fine chopped
3 boneless skinless chicken thighs small cubed
1 large apple peeled and small cubed
1/2 lemon juice of
1 tablespoon chopped parsley

Nutritional information

146.2
Calories
23 g
Calories From Fat
2.6 g
Total Fat
0.7 g
Saturated Fat
28.6 mg
Cholesterol
1137.1 mg
Sodium
20.1 g
Carbs
3.8 g
Dietary Fiber
10.6 g
Sugars
11.6 g
Protein
275g
Serving Size

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Crock-Pot Mulligatawny Soup

Features:
    Cuisine:

    I love how this recipe incorporates seasonal produce.

    • 530 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Crock-Pot Mulligatawny Soup


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    Steps

    1
    Done

    Place All in Crock-Pot and Cook High 4 to 6 Hours or on High For One Hour and Then Low For 7 to 9 Hours.

    2
    Done

    It's Done When Vegetables Are Fully Soft.

    3
    Done

    Sometimes Old Crock Pots Don't Put Out Enough Heat to Be Finished by Stated Cooking Times.

    4
    Done

    When It's All Done, Take About Two Cups of It and Put It in a Blender and Puree. Use a Towel Over the Blender Top and Hold Down Firmly to Avoid a Hot Splatter. in a Few Seconds Its About the Consistency of Baby Food.

    5
    Done

    Stir It Back Into the Soup. This Really Idealizes the Broth of the Soup Without Watering It Down.

    6
    Done

    Like a Lot of Things, I Think This Might Be Better on the Second Day.

    7
    Done

    Note: Other Additions Could Be: Chopped Coriander, Frozen Thawed Green Peas, Cubed White Potatoes, Diced Turnips, Diced Zucchini.

    8
    Done

    Yield: 6 to 8 Servings.

    Avatar Of Hazel-Ann Price

    Hazel-Ann Price

    Grill master known for his perfectly seared and tender meats with a kiss of smoke.

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