Serves 6-8 Cook Time 5-7 hours on low
4 Tbsp canola or vegetable oil
2 Cups leeks, chopped (white parts only)
2 Tbsp garlic, minced
2 Cups zucchini, chopped
2 Cups yellow squash, chopped
2 Cups fresh green beans, cut into 3/4 inch pieces
2 Qts low sodium vegetable broth (or chicken broth)
4 Cups fresh tomatoes, peeled, seeded and chopped
1/2 tsp fresh ground pepper
1/4 Cup fresh parsley leaves
1-2 tsp fresh lemon juice
To Freeze Ahead:
Heat the oil in a large skillet or stockpot over medium-low heat. Once the oil is hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, (7-8 minutes). Add zucchini, squash, green beans and continue to cook for 4-5 minutes, stirring occasionally.
At this point, if you are planning to freeze this, wait for the vegetables to cool down completely to room temperature.
In a large gallon size freezer safe ziploc bag (this may take 2 bags), pour the cooled vegetables, broth, tomatoes, pepper, parsley and lemon juice all the ingredients in the bag.
Squeeze the air out of it and label (last about 6 months).
To Cook Immediately:
Follow Step 1.
Pour into the slow cooker, add the tomatoes, and pepper and cook on low for 5-7 hours. Just before serving, add the parsley and lemon juice and season with a little more Kosher salt.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center