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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 94.3
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 163.1 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 5.1 g
  • Protein: 4.1 g

View full nutritional breakdown of Lumber Jackie soup (Chef Lauren Hooks) - Vegan friendly calories by ingredient
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Lumber Jackie soup (Chef Lauren Hooks) - Vegan friendly

Submitted by: LOSE2CRUIZE

Introduction

Saw this on a website and thought I would give it a try.

OMG.. delish! Sooooo filling and satisfying.. Definitely a keeper!!
Saw this on a website and thought I would give it a try.

OMG.. delish! Sooooo filling and satisfying.. Definitely a keeper!!

Number of Servings: 15

Ingredients

    7 cups rutabaga (approx 1 large chopped)
    6 cups carrots
    1 1/2 cups celery
    1 1/2 cups mushrooms
    6 cups fresh spinach
    2 cups cooked chickpeas (roast them for 15-20 minutes at 350 degrees)
    5 teaspoons garlic powder or garlic clove
    6 teaspoons black pepper
    1 cup organic Dijon mustard or honey mustard
    3 teaspoons extra-virgin olive oil
    3 teaspoons sea salt
    2 low-sodium vegetable bullion cubes (optional)
    14 cups water

Tips

I didn't add any broth base to this soup to make an this recipe even less sodium. I also substituted honey mustard for the Dijon mustard and loved the results.
The recipe also called for 18 cups of water, but my slow cooker could not fit it all. I recommend adding everything else first and then putting in the water. I was only able to fit 14 cups

ENJOY!


Directions

Roughly chop rutabaga, carrots, celery, and mushrooms. Place vegetables in slow cooker with water, precooked chickpeas, garlic powder, black pepper, Dijon mustard, extra virgin olive oil, sea salt, and vegetable bullion cubes. Cook in Slow Cooker for approximately 8 hours on low (or until rutabaga and carrots are soft).
Finish by adding in fresh spinach, allow to cook down, and stir to incorporate into soup.


Serving Size: This recipe yields approx 18 cups (great for freezing and reheating or for feeding a crowd).

Number of Servings: 15

Recipe submitted by SparkPeople user LOSE2CRUIZE.






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