Vegan Slow Cooker Winter Soup

01/06/2014

Ingredients

7 1/2 cups chopped rutabaga
6 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped mushrooms
18 cups water
2 cups cooked chickpeas (roast for 15 to 20 minutes at 350º)
5 tsp garlic powder
2 tablespoons black pepper
1 cup organic Dijon mustard
1 tbsp extra-virgin olive oil
1 tbsp sea salt
2 low-sodium vegetable bullion cubes
6 cups fresh spinach

Directions

  1. 1. Place all ingredients except spinach in a slow cooker. Cook for approximately 6 hours until rutabaga and carrots are soft. Add spinach, allow to cook down, and stir to incorporate into soup.

Yields 21 cups.