Hearty Cabbage-Rutabaga Slow Cooker Soup Recipe - Allrecipes.com
  • READY IN 5+ hrs

Hearty Cabbage-Rutabaga Slow Cooker Soup

Recipe by  

"An easy and delicious weekday meal; just throw the ingredients in your slow cooker in the morning and come home to a hot and ready meal. I find it difficult to keep my roommate from sneaking scoops before dinner! If you are watching your sodium intake, use reduced or no-sodium broth and you are set! Recipe serves 6 as a reasonable size main dish, just add buns or biscuits to make it a full meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    5 hrs
  • READY IN

    5 hrs 25 mins

Directions

  1. Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
  2. Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.
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Footnotes

  • Cook's Notes:
  • For extra ease: use pre-chopped garlic and powdered/cubed broth. If using powdered broth, increase the water to 8 cups and just throw in the powder.
  • Also consider throwing all of the ingredients (minus water and prepared broth) into the crock of your slow cooker the night before and keep it in the fridge overnight. Then just add water and turn on your slow cooker when you wake up in the morning.
  • Extra delicious with homemade biscuits. This soup should freeze well, though it has never lasted long enough in my house for me to try it!
  • Feel free to substitute barley or rice in the place of orzo.
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Reviews More Reviews

Mar 26, 2012

I was so excited about this recipe, that I actually went to 4 different markets (Trader Joe's didn't have rutabaga, Whole Foods didn't have parking, Ralph's didn't have dill). Love all the ingredients separately, but dear god, this is bland despite an entire head of garlic. Easy to make, but completely tasteless. Whatever it needs to make it palatable, it's not included on the ingredient list.

 
Nov 03, 2013

completely lacks any flavor other than dill,it was so overwhelming! and i agree with the past review in that the garlic was not enough to save this recipe. while rutabaga was a good choice, i would suggest substituting it with something like celery root. celery root would soften a bit in the slow cooker and round off some of the flavor profile. I froze half of what i made, and when i unfreeze it, i added celery salt and parsley.

 

3 Ratings

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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