It’s crockpot season!!

I LOVE everything that crockpots have to offer; they’re so simple, take hardly any work, and create wonderfully tasting dishes from almost anything.  I don’t know how many times I’ve thrown all the leftover vegetables in my fridge in to the slow cooker, turned it on, and at the end of the day, come home to a delicious and super healthy veggie soup.

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I recently went on a trip up to the UP (Upper Peninsula!) with some of my best friends and had one of my favorite weekends of the year.  So many laughs between us all!  When the three of us arrived to the other’s house in Marquette, we were welcomed with homemade soup and bread.  It was the perfect “welcome to the UP!” food!  After enjoying that soup and bread so much, I decided to make some homemade bread and soup this week.

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With October soon coming to an end, farmer’s markets aren’t super plentiful here in Michigan.  There are mostly lots of greens, root veggies, squash and apples.  It’s easy to overlook these veggies, but so much can be done with them!  Here I used farmer’s market rutabaga and carrots to make a rutabaga, lentil and bacon soup with homemade challah bread rolls.   

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This soup had a nice natural sweetness to it from the carrots and rutabaga.  And of course, bacon always adds a delicious layer of smokey saltiness. Get out a crockpot and try this super easy, healthy soup!

 

Rutabaga, Lentil, and Bacon Soup

Ingredients

2 cups diced rutabaga

2 whole carrots, sliced

1 small onion, diced

3 cloves of garlic, minced

3 slices of raw bacon, sliced into small pieces

1 cup green lentils

2 cups of chicken stock

2 cups of water

1 T garlic salt

2 t. of chopped fresh rosemary (dried is fine too!)

lots of ground black pepper

1 cup of frozen peas

 

Direction

1) Put all the ingredients, except the frozen peas, into a crockpot and turn on low for 8 hours.

2) A half hour prior to serving, stir in frozen peas.  Serve soup with some crusty bread to scoop and soak up broth.  Enjoy!