An easy and delicious weekday meal; just throw the ingredients in your slow cooker in the morning and come home to a hot and ready meal. I find it difficult to keep my roommate from sneaking scoops before dinner! If you are watching your sodium intake, use reduced or no-sodium broth and you are set! Recipe serves 6 as a reasonable size main dish, just add buns or biscuits to make it a full meal.
Ingredients
- 0.25 large head cabbage , chopped
- 0.25 large rutabaga , diced
- 1.5 cups uncooked orzo pasta
- 0.5 large onion , finely chopped
- 1 whole head garlic , peeled and minced
- 3 tablespoons chopped fresh dill
- 6 cups water
- 2 cups vegetable broth
Instructions
-
1
Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
-
2
Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.
Nutrition Facts
Per serving
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