Harvest Time Cabbage & Root Vegetable Soup

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Servings: 5-6 quarts

The arrival of fall and the changing weather brings a shift in produce at our farmers markets. Root vegetables provide nourishment with so much depth of flavor — simply throwing them in our slow cooker calls for little seasoning, just their own natural goodness. This recipe makes ample soup to freeze for busy nights.

Ingredients

1 package (12 ounce) smoked sausage, cut in ½-inch cubes*

1 pound ground chicken*

1 large sweet potato, cut in ¾-inch cubes

1 large sweet onion, diced

3 cloves garlic, minced

2 large carrots, peeled, cut into ½-inch pieces

2–3 parsnips, peeled, cut into ½-inch pieces

2 medium turnips, peeled, cut into ½-inch pieces

4–5 cups chopped cabbage

Several bay leaves

4 cups chicken or vegetable broth

1 can (29 ounce) puréed tomatoes, optional

Fresh parsley to garnish, optional

Directions

Combine all ingredients except parsley in a 6-quart slow cooker. 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.

Recipe Courtesy Of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.