Sunday Afternoon Soup

This is an easy one-pot or slow cooker meal. Just had a variety of vegetables that were calling me to use them......this was the results. This recipe is a guideline for vegetables that compliment each other.....you can really do your own thing! Make it completely vegetarian by leaving out the meat.

• Ready In: 1 hr 50 mins
• Yields: 4 large

Ingredients

• 9  cups  of flitered water
• 2  large yellow onions (wash but do not remove skin)
• 1  bulb of garlic (remove papery outside and cut off top of bulb)
• 6  peppercorns
• 2  bay leaves
• 6  cloves
• 3  skinless chicken breasts (can use equal amount of beef)
• 2  large  rutabagas, peeled
• 2  large carrots, peeled
• 3  cups  butternut squash (I used frozened)
• 10  Brussels sprouts (I think you could use frozen)
• 3  stalks celery
• 1  teaspoon sea salt (level)
• 1  teaspoon white vinegar
• 1  teaspoon white sugar (optional)
• 1  cup pasta, uncooked (or rice)

Directions

1. Put first six ingredients in soup pot and bring to a boil. I use a metal tea infuser to put peppercorns, cloves, and bay leaves into for easy removal when soup is done.
2. If using slow cooker, now pour hot soup in and set on high. If continuing with soup pot, turn down to medium simmer.
3. Cut meat and veggies to chunk- sized cubes.
4. Add sprouts and rutabaga to soup and cook about 15 minutes.
5. Add all the rest of ingredients but the pasta.
6. Simmer 45 minutes or 2 1/2 hours in slow cooker.
7. Add pasta last thirty minutes of soup pot cooking or last hour of slow cooker.
8. Remove onions, garlic, and tea infuser before serving.
9. A nice chewy bread goes along very well!