I’ve been experimenting lately with my crock pot with a variety of different recipes and this one I just made is perfect for these Winter days, packed with antioxidants and vitamins to fight off colds.
7 1/2 cups rutabaga
6 cups carrots
1 1/2 cups celery
1 1/2 cups mushrooms
6 cups fresh spinach
2 cups cooked chickpeas (roast them for 15-20 minutes at 350 degrees)
5 teaspoons garlic powder
6 teaspoons black pepper
1 cup organic Dijon mustard
3 teaspoons extra-virgin olive oil
3 teaspoons sea salt
2 low-sodium vegetable bullion cubes
18 cups water
Directions
1. Roughly chop rutabaga, carrots, celery, and mushrooms.
2. Place vegetables in slow cooker with water, precooked chickpeas, garlic powder, black pepper, Dijon mustard, extra virgin olive oil, sea salt, and vegetable bullion cubes.
3. Cook in slow cooker for approximately 6 hours (or until rutabaga and carrots are soft)
4. Finish by adding in fresh spinach, allow to cook down, and stir to incorporate into soup
Makes approximately 21 cups (great for freezing and reheating)
Enjoy!!
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