Lumberjackie Soup Crockpot

An amazing way to enjoy winter root vegetables, plus it's packed with vitamins and antioxidants to help fend off winter colds. "This recipe was created while on a camping trip when we threw whatever we had into a pot and slow cooked it over the fire for hours—it came out wonderfully so I've used this recipe many times over the years, It's great for freezing and reheating.

Yield: 6 servings ( Serving Size: Yields: 21 cups )
Community Recipe from


  • 7 1/2 cup(s) rutabaga, chopped
  • 6 cup(s) carrots, chopped
  • 2 cup(s) celery, chopped
  • 2 cup(s) mushrooms, chopped
  • 18 cup(s) water
  • 2 cup(s) chickpeas, baked roast 20 min at 350
  • 5 teaspoon(s) garlic powder
  • 2 tablespoon(s) black pepper
  • 1/2 cup(s) Dijon mustard
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) salt
  • 2 low-sodium vegetable bullion cubes
  • 6 cup(s) fresh spinach


  1. Directions:
  2. Place all ingredients except spinach in a slow cooker. Cook for approximately 6 hours until rutabaga and carrots are soft. Add spinach, allow to cook down, and stir to incorporate intosoup.

  3. Recipe courtesy of Lauren Hooks of Lithe Foods

  4. **** Make honey bran muffins to serve as the perfect after-meal treat.
October 2013

This recipe is a personal recipe added by organizingfool and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lumberjackie Soup Crockpot Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy