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
Photo: Andy Lyons
Prep Time:
30 mins
Cook Time:
8 hrs
Total Time:
8 hrs 30 mins


  • ½ 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

  • ½ teaspoon dried sage, crushed

  • ½ teaspoon pepper

  • ½ cup dried bow-tie pasta

  • 3 cup torn fresh spinach

  • 1 recipe Garlic Toasts (see recipe, below; optional)

Garlic Toast

  • 8 0.5 inch slices baguette-style French bread

  • 1 tablespoon garlic-infused olive oil

  • 2 teaspoon grated Parmesan cheese


  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

  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 (per serving)

198 Calories
2g Fat
41g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 198
% Daily Value *
Total Fat 2g 3%
Sodium 1313mg 57%
Total Carbohydrate 41g 15%
Total Sugars 14g
Protein 8g
Vitamin C 45.5mg 227%
Calcium 111.1mg 9%
Iron 4.7mg 26%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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