Hearty Cabbage-Rutabaga Slow Cooker Soup

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.

Step: 1

Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.

Step: 2

Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.

Per Serving: 236 calories; protein 9g; carbohydrates 48.9g; fat 1.1g; sodium 181.9mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.