Halved Bulb Soups

Halved Bulb Soups

Ingredients:
2 large onions, halved
2 medium carrots, cut into large pieces
3 stalks celery, cut in half
1 whole bulb garlic, crushed
10 peppercorns
1 bay leaf
6 cups water

Directions:
1. In a 4-quart slow cooker, add all ingredients, cover, and cook on low heat for 8–10
hours.
2. Strain the Vegetable Broth to remove the vegetables. Store in the refrigerator.
STORING BROTH
Homemade Vegetable Broth can be stored in a covered container in the refrigerator for 2–3 days, or frozen
for up to 3 months.
Red Lentil Soup
This spicy soup is perfect for lunch or as a dinner starter. If you want to
spice it up even more, just add more cayenne pepper!
Serves 6