Post by SkinnyCrockPot on Oct 20, 2011 3:12:13 GMT -5
Fennel Soup
Originally posted by Lori Lunder Kramer
4 cups veggie stock
2 – 4 water
2 tsp. each of the following herbs: paprika, dill, thyme, pepper and caraway
2 Tbsp. each of the following herbs: marjoram, garlic powder and parsley
4 medium sizes Fennel bulbs with stocks
2 cups uncooked whole wheat or brown rice pasta
1 package tofu, cubed
Crock Pot Directions
Place all ingredients in the crock pot, except for the pasta (you’ll want to cook that separately).
Cook on low for 5-7 hours.
Originally posted by Lori Lunder Kramer
4 cups veggie stock
2 – 4 water
2 tsp. each of the following herbs: paprika, dill, thyme, pepper and caraway
2 Tbsp. each of the following herbs: marjoram, garlic powder and parsley
4 medium sizes Fennel bulbs with stocks
2 cups uncooked whole wheat or brown rice pasta
1 package tofu, cubed
Crock Pot Directions
Place all ingredients in the crock pot, except for the pasta (you’ll want to cook that separately).
Cook on low for 5-7 hours.