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Hearty Veggie Soup

2/10/2015

1 Comment

 
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You can cook this up on the stove or in the slow cooker in the morning and it's ready when you get home from work.

INGREDIENTS

3 tablespoons butter
3 leeks, green parts removed and thinly sliced
2 carrots, chopped
2 celery stalks, chopped
1 fennel bulb, thinly sliced
4 cloves of garlic, minced
2 fresh rosemary sprigs, leaves removed and chopped
1 cup of thinly sliced savoy cabbage
6 cups of vegetable stock
1 15oz canned of white beans or lentils, drained and rinsed
Handful of parsley (flat leaf), chopped
Sea salt and pepper

In a large soup pot, heat the ghee over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes. Add the garlic, rosemary and cook for another minute. Add the cabbage and sauté another minute.  Add stock and bring to a boil. Add the beans and cook on low for 10 – 15 minutes, until veggies are tender. Stir in the parsley and season with salt and pepper.


Slow cooker version: Coat slow cooker with butter.  Put all ingredients in (except parsley) and cook on low for 6-8 hours.  Add in parsley 15 minutes before serving.

1 Comment
Dawn roll link
2/11/2015 06:34:34 am

I love veg soup

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