Breakfast Slow Cooker Soup
INGREDIENTS
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8 cups assorted vegetables in fairly equal proportions: I usually use the following, but you should use what you like. (I don’t love mushrooms in this soup, they make the broth sort of muddy, but if you love them, use them!)
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Shredded red or green cabbage
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Kale or other dark leafy green
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Carrots
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Celery
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Onion
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Zucchini and/or Yellow Squash
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Broccoli and/or Cauliflower (riced is great for texture)
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1 jar of your favorite marinara or tomato basil sauce, I love Rao’s
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1 can drained or 1 frozen package of your favorite bean
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1/2 dried or one can drained whole lentils (split ones will work, but will dissolve in the soup and make it thick)
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1 cup grain of your choice (barley, farro, wheat berries, rice are all great)
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1/4 cup flat leaf parsley, chopped (optional)
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Pinch of red pepper flakes (optional)
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Salt and pepper to taste
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Water
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