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Ingredients 0/8
Why This Dish Is Amazing
This soup is a comforting blend of hearty vegetables that warms you up on chilly days. It’s easy to prepare and lets the slow cooker do all the work, making mealtime stress-free. Plus, it’s full of fiber and nutrients, perfect for a healthy, satisfying meal.
Tips To Improve This Recipe
- Chop the vegetables into uniform pieces to ensure even cooking.
- Add fresh herbs near the end of cooking to preserve their flavor.
- If you want a thicker soup, remove a cup of the broth and blend it, then stir it back in.
- Add fresh herbs near the end of cooking to preserve their flavor.
- If you want a thicker soup, remove a cup of the broth and blend it, then stir it back in.
Directions
Tos the cabbage, rutabaga, orzo pasta, chopped onion, garlic, and dill into your slow cooker. Pour in the water and vegetable broth, then give everything a gentle stir to combine. Cover the slow cooker and let it cook on low for about 5 to 9 hours, until the vegetables are nice and tender and the soup has thickened up. Once it’s ready, give it a good stir, taste, and adjust the seasoning if needed before serving. Enjoy the cozy, comforting flavors!
Best Ways To Serve
Serve this soup with crusty bread or a side salad for a complete meal. A dollop of sour cream or a sprinkle of fresh parsley can add extra richness and color. It also pairs well with a light white wine or herbal tea.
Leftover Care Tips
Allow the soup to cool completely before storing it in airtight containers. It will keep well in the refrigerator for up to four days. This soup also freezes nicely—just thaw it overnight in the fridge and reheat gently on the stove.
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