Slow cooker vegetable soup

A very simple but nutritous vegetable soup that is delicious with a crusty loaf. A winter favourite that can be made early in the day and is ready for an evening meal (plus it makes the house smell great).

Serves : LOTS

Preparation time : 20 minutes

Cooking time : 4 hours

INGREDIENTS

• 3 sticks celery
• 1 swede
• 1 turnip
• 1 parsnip
• 1/4 cabbage
• 1 brown onion
• 1 can diced tomato
• 2 medium tomatoes
• 4 small baby potatoes
• 3 tbspn barley
• 1/2 cup soup mix (bean, lentil, legume, etc.)
• Vegetable stock

INSTRUCTIONS

• Chop the celery and place into slow cooker
• Dice the swede, turnip, parsnip and onion and place in slow cooker
• Roughly chop the cabbage and place in slow cooker
• Chop the potatoes into quarters and place in slow cooker
• Dice the 2 fresh tomatoes and add to slow cooker
• Add the can of diced tomatoes to the slow cooker
• Add barley and soup mix to the slow cooker
• Add sufficient vegetable stock so it covers the vegetables
• Turn slow cooker to HIGH for 2 hours
• After 2 hours, turn slow cooker down to LOW

OPTIONS

You can fry up some bacon rashers till they are crispy and then cut them inot chunks. When the soup is ready to be served, sprinkle the cripsy bacon chunks over it as a garnish.

You can add 2 tbspns of Lancashire Relish to add some sweetness.

You can squeeze a lemon into the soup 10 minutes before serving for a slightly sharper taste.