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Parsnip and Carrot Soup

Slow Cooker Recipes from AlansKitchen.comMakes 4 servings.

Prep Time: 20 minutes
Cooking Time: LOW 6 - 9 hours or HIGH 2 - 4 hours

Ingredients:

  •    1  medium leek, thinly sliced
       4  medium parsnips, peeled and diced
       4  medium carrots, peeled and diced
       4  cups nonfat chicken stock
       1  bay leaf
    1/2  teaspoon salt
    1/2  teaspoon freshly ground black pepper
    1/2  cup small pasta, cooked al dente and drained
       1  Tablespoon Italian parsley, chopped
       1  cup croutons

Directions:

1) In a small skillet, sauté the leek until golden.   Drain and place in the 3-quart or larger slow cooker.

3) In the slow cooker, add leek, parsnips, carrots, chicken stock, bay leaf, salt, and pepper.  Cover and cook on LOW for 6-9 hours or on HIGH for 2 to 4 hours until the vegetables are tender.

5) Add the pasta during the last hour of cooking.   Sprinkle each individual serving with garnish of parsley and croutons.

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