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Slow-Cooker Cabbage Soup with Sherry
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 large carrots, diagonally sliced (¼-inch)
- 1 medium leek, sliced
- 2 medium celery stalks, diagonally sliced (¼-inch)
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 3 tablespoons dry sherry (NOT VINEGAR)
- 8 cups broth
- 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes
- 8 cups chopped green cabbage
- 1 pound baby Yukon Gold potatoes, peeled and cubed (1-inch)
- ⅓ cup pearl lentils
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
Directions
- Place everything in crock pot, cover and cook on High until the cabbage is tender and the potatoes are cooked through, about 4 hours.
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