Please enter the email you’re using for this account.
5 medium zucchini, chopped
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
1/2 cup brown rice pasta (elbows or shells)
1 heaping tablespoon Tuscanini Sea Salt
1 teaspoon garlic powder or 2 cubes Gefen Frozen Garlic
1 teaspoon onion powder
1/4 cup gluten-free tamari soy sauce
1/4 cup agave syrup
Place the chopped vegetables in the pot of a 7-quart Crock-pot. Add water to cover the vegetables, plus a little more. Add the pasta, salt, garlic powder, onion powder, soy sauce, and agave.
Turn the Crock-pot on to the highest setting for approximately 2 and 1/2 hours. (The soup will be bubbling up.) Reduce the heat to the medium setting and cook for another 1 and 1/2 hours.
How Would You
Rate this recipe?
Please log in to rate
Reviews