Crockpot Veggie Noodle Soup

• 1/3 pkg. Kaslo Sourdough Spaghetti (454g)
• 6 cups vegetable broth
• 1 can diced tomatoes
• 1 can tomato juice
• 1tbsp. vegan butter
• 4 cups chopped cabbage, tightly packed
• 1/2 orange pepper
• 1/2 yellow pepper
• 2 stalks celery
• 1 medium carrot
• 1 c. fresh, frozen, or canned green beans
• 1/4 white or yellow onion
• 3 cloves fresh garlic
• 1/2 tsp. chili flakes
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. oregano
• s&p to taste
• garnish with fresh parsley and vegan parmesan
• serve with biscuits and a protein of your choice

Step 1 First things first: put on a large pot with steamer basket to boil.

Step 2 Chop and peel your cabbage into bite sized pieces, and add to your steamer baskets. As cabbage can still be crunchy even after several hours in a slow cooker, giving it a good steam beforehand will make for a much better soup texture! Steam your cabbage until it is just translucent, about 10 minutes.

Step 3 Dice your celery, carrots, bell peppers, and onion, and add to your slow cooker along with your green beans (chopped or unchopped, your preference).

Step 4 Add your tomato juice, diced tomatoes, broth, fresh garlic, spices, and a generous pinch of each salt and pepper. Stir well. Cover, and let cook on low for 8 hours, or high for 6 hours. Remember the number 1 rule for slow cookers: as tempting as it may be, do not lift that lid! Trust the process and let it do its thing.

Step 5 30 minutes fore cook-time ends: Break up your spaghetti into 2 inch pieces, and cook according to the package instructions, under-cooking 1-2 minutes.

Step 6 Add spaghetti to crock pot, stirring thoroughly, and allows to cook for the final 30 minutes. At this time, also add your vegan butter for soup with a silky, restaurant-quality mouthfeel.

Step 7 Serve immediately with vegan parmesan, parsley, extra salt & pepper, and sides of your choice. Enjoy!