Farmer's Market Vegetable Soup

Root vegetables simmer in the slow cooker, giving way to a healthy vegetable soup for dinner tonight.

Farmer's Market Vegetable Soup Enlarge Image
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2 users rated this recipe an average rating of 3.0
Makes:
4 servings
Prep:
30 mins
Cook:
8 hrs to 9 hrs (low) or 4 to 4-1/2 hrs. (high) Slow Cooker: 3-1/2 or 4 qt.
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Farmer's Market Vegetable Soup

Ingredients
1/2
of a small rutabaga, peeled and chopped (2 cups)
2
large roma tomatoes, chopped
2
medium carrots or parsnips, chopped
1
large red-skinned potato, chopped
2
medium leeks, chopped
3
14 ounce can vegetable broth
1
teaspoon fennel seeds, crushed
1/2
teaspoon dried sage, crushed
1/2
teaspoon pepper
1/2
cup dried bow-tie pasta
3
cups torn fresh spinach
1
recipe Garlic Toasts (see recipe, below; optional)

Directions

  1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
  3. Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts.

Garlic Toast

Ingredients

8
1/2 inch slices baguette-style French bread
1
tablespoon garlic-infused olive oil
2
teaspoons grated Parmesan cheese

Directions

  1. Preheat broiler. Brush both sides of bread slices with oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with cheese. Broil for 1 to 2 minutes more or until light brown.

Nutrition Facts

(Farmer's Market Vegetable Soup)
    Per serving:
  • 198 kcal cal.,
  • 2 g fat
  • 1313 mg sodium,
  • 41 g carb.,
  • 8 g fiber,
  • 14 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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