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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

First Fall Soup - 2018 Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 sweet potatoes, peeled and cut in cubes
1 small bag of fingerling potatoes, each potato cut in half
1 bag of multi-colored carrots, cut in chunks
1 bag fresh brussel sprouts, cut in half


Broth:

1 large onion
2-3 bay leaves
2-3 cloves garlic
dried rosemary
sage
coriander
seasoned salt (I used a lemon-seasoned salt
Directions:
Directions:
To make the broth, place all ingredients into a slow cooker, or crock put, add plenty of water and cooked on MAX overnight(3- 6 hours). Strain all the ingredients from the broth.

Preheat oven to 400º
Season each vegetable individually to taste and bake each separately for 20-30 minutes, until they are al dente . Add vegetables to the broth in the slow cooker. Cook for 30 minutes to an hour.
Number Of Servings:
Number Of Servings:
4-6+
Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
We had our first cold spell in the fall of 2018 was on October 12. I made this as the first soup of the change of seasons. I love this time of year.

 

 

 

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