Farmer’s Market Vegetable Soup

Tuesday , 10, December 2013 Leave a comment

Farmer's Market Vegetable Soup

This colorful Vegetable Soup will get rid of that Winter Chill 🙂

Add a loaf of warm, crusty bread…yum….

Ingredients:

  • 2 cups Rutabaga / Turnip…peeled…sliced into 1/2 in pieces
  • 1 1/2 cups red skinned Potatoes…sliced into pieces
  • 1 cup Roma Tomatoes….chopped
  • 1 cup Carrots…cut into 1/2 in pieces
  • 2/3 cup Leeks…chopped
  • 1 tsp. Fennel Seeds…crushed
  • 1/2 tsp. dried Sage….crushed
  • 1/2 tsp. Black Pepper
  • 1- 14 oz. Vegetable Broth
  • 3 cups Baby Spinach Leaves
  • 1/2 cup Bow Tie Pasta…cooked Al Dente

Directions:

  • Combine Rutabaga, Tomatoes, Carrots, Potato, Leeks in a 3-1/2- or 4-quart Slow Cooker.
  • Add Vegetable Broth, Fennel Seeds, Sage and Pepper.
  • Cover.. cook on LOW for 8 – 9 hours or on HIGH for 4 – 4-1/2 hours.
  • Stir cooked Pasta and Spinach into Slow Cooker.
  • Serve & Enjoy 🙂

** If you are using a large Slow Cooker…double the recipe **

Recipe courtesy of BHG

Farmer’s Market Vegetable Soup

 

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