Farmer’s Market Vegetable Soup
Tuesday , 10, December 2013
Soups / Stews
This colorful Vegetable Soup will get rid of that Winter Chill 🙂
Add a loaf of warm, crusty bread…yum….
- 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