“Adapted from a recipe at Serious Eats http://bit.ly/8tF9JF which Caroline Russock got from Stephanie O'Dea's "Make It Fast, Cook It Slow."”
READY IN:
10hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine everything in a 6-qt slow cooker. Stir well, cover, and cook on low 8-10 hours.
  2. When finished, pulse with an immersion blender to puree about half the soup to thicken it. Serve hot.

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