This is a delicious slow cooker soup recipe that is hearty enough for a meal.**1 BAY LEAF** is also required as well but has been removed from the "Ingredients" below as it is not properly listed in the database and causes on error.

Ingredients

4	cups vegetable broth
3	potatoes, peeled and diced
1 1/2	cups cabbage, chopped
1	leek, diced
1	onion, chopped
2	carrots, chopped
1/4	cup parsley, chopped
2	tsp salt
2	tsp black pepper
1/2	tsp caraway seeds

Directions

1. In a large bowl, combine the vegetable broth, potatoes, cabbage, leek, onion, carrots, and parsley. Pour the mixture into the slow cooker. Stir in the salt, pepper, caraway seeds and bay leaf.
   
   
2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
   
   
3. Remove potatoes and some broth and puree to thicken and add back to soup.
   
   
4. Remove the bay leaf before serving.
   
   

Categories

Potatoes, Main Dish, American, Slow Cook, Vegetarian, Gluten-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in manganese High in niacin High in phosphorus High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points Very high in sodium