Take advantage of those wonderful winter vegetables with this vegan slow cooker soup. Grab that crockpot, set it, and forget it! Don’t let your schedule get in the way of your weight loss or healthy lifestyle. Perfect for the busiest of days.
7-½ cups rutabaga
6 cups carrots
1 ½ cups celery
1 ½ cups mushrooms
6 cups of fresh spinach
2 cups of cooked chickpeas (roast them for 15-20 minutes at 350 degrees)
5 teaspoons of garlic powder
6 teaspoons of black pepper
1 cup of organic Dijon mustard
3 teaspoons extra-virgin olive oil
3 teaspoons sea salt
2 low-sodium vegetable bullion cubes
18 cups water
Directions: Roughly chop rutabaga, carrots, celery, and mushrooms. 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. Cook in slow cooker for approximately 6 hours (or until rutabaga and carrots are soft).
Finish by adding in fresh spinach, allow to cook down, and stir to incorporate into soup.
This recipe yields approx 21 cups (great for freezing and reheating or for feeding a crowd).