This is another mouth-watering soup that warms you from inside out on cold on sad fall day or stormy winter evenings. Of course you may make it any time you crave some heart-warming comfort food.
I love making soup in a slow cooker so when we get home after a day of shopping or book deliveries, there is a pot of mouth-watering goodness waiting for us.
The curly green veggies are baby garlics that I recently found in my favorite grocery store, but you may add any of your favorite veggies or spices to make the recipe your special dish-to-go. Don't worry the recipes are not carved in store.
10-15 Brussels sprouts
2 green baby garlics (don't worry if you can't find any, leave out)
1 leaf of rapini (leave whole)
6 cuts of ribs (raw)
3 cloves of garlic, peeled
2 Knorr Homestyle Stock Vegetable Concentrated Broth (gel)
1 tsp salt (adjust to taste)
5 spring parsley
1 large parsnip, peeled, sliced
1 large carrot, peeled, sliced
2 green onions
Place everything into a slow cooker with 10 cups of water, cover, turn to high and cook overnight.
If you don't have a slow cooker then place everything into a large stockpot add water and cook on medium low heat until meat is tender. You might need to add more water if you are cooking it on the stove.
However I like to use the slow cooker as it gives you a wonderful clear broth and you don't need to stay at home or stay up when you are making this delicious, healthy soup.