Hearty Cabbage-Rutabaga Slow Cooker Soup

Ingredients and Weight:

• 4 pounds of fresh rutabagas (about 2 large ones)
• 3 pounds of fresh green cabbage (about 1 large head)
• 2 pounds of potatoes (use any variety you prefer)
• 2 cups of chopped celery
• 1 cup of chopped carrots
• 1 teaspoon of salt (or according to taste preference)
• 1 teaspoon of black pepper
• 4 cups of low-sodium chicken broth or vegetable broth
• 2 tablespoons of olive oil for cooking

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 6-8 hours in a slow cooker on low setting

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Peel and clean the rutabagas, then cut into 1-inch cubes.
2. Clean and shred the cabbage into pieces.
3. Peel and dice the potatoes.
4. In a large slow cooker, add the rutabagas, cabbage, potatoes, celery, carrots, salt, pepper, and chicken broth.
5. Drizzle the olive oil on top.
6. Cover and cook on low setting for 6-8 hours, or until the vegetables are tender and the soup is flavorful.
7. Serve hot with a sprinkle of fresh herbs (optional).

Nutritional Information: (Per serving, assuming 8 total servings)

• Calories: Approximately 200-250 calories per serving (depending on the exact ingredients used)
• Fat: 5-10g
• Carbohydrates: 30-40g
• Protein: 8-12g
• Fiber: 5-8g (Based on average values; actual nutritional content may vary.)

Dish Characteristics:

• Hearty and flavorful, with a rich vegetable broth.
• Slow-cooked to ensure maximum tenderness and flavor extraction from the vegetables.
• A comforting and warm soup that is perfect for colder weather or as a hearty starter.

User Comments:

1. "This soup is so comforting and filling! The rutabagas add a unique flavor that I really enjoy."
2. "I love how easy this recipe is to make in a slow cooker. It's perfect for a busy weeknight."
3. "This soup is so hearty and tastes even better the next day. A great recipe to make in bulk and enjoy throughout the week."

Special Precautions and Tips:

• Be sure to peel and clean the vegetables thoroughly before cooking.
• Adjust the seasoning, including salt, according to your taste preference.
• If you prefer a thicker soup, you can puree some of the cooked vegetables with a blender or food processor before adding them back to the soup.
• This soup is great for batch cooking as it tastes even better when made in advance and reheated.