Harvest Time Cabbage & Root Vegetable Soup
Now that fall is here and weather is changing, we get to enjoy the changes in produce at our farm stands and markets. Root vegetables give us so much depth of flavors, and throwing them in our crock pot calls for little seasoning, other than their own natural goodness. If preferred, you can also enjoy this as a vegetarian soup by just leaving out the meats. This recipe makes ample soup to freeze for busy eves or cozying up on the couch.
Servings 5 quarts
Ingredients
- 1-12 ounce pkg. smoked sausage cut in ½” cubes
- 1 pound ground chicken
- 1 large sweetpotato cut in ¾” cubes
- 1 large sweet onion diced
- 3 cloves garlic minced
- 2 large carrots peeled, cut into ½” pieces
- 2-3 parsnips peeled, cut into ½” pieces
- 2 medium turnips peeled, cut into ½” pieces
- 4-5 cups chopped cabbage
- several bay leaves
- 4 cups chicken or vegetable broth
- 1-29 ounce can pureed tomatoes optional
- fresh parsley to garnish optional
Instructions
- Combine all ingredients except parsley in a 6-quart crock pot. Cook on high 4-6 hours or low 6-8 hours until vegetables are tender, stirring periodically. Time will vary depending on your pot.
- Once done, season with salt and pepper to suit your taste. We find that if using salted broth, with the natural flavors of these ingredients, little to no additional salt and pepper is needed.
Notes
Variation: If you love creamy soups, swirl in a bit of half and half or heavy cream.
Or puree some of the soup and stir in.
Or puree some of the soup and stir in.