Potato Carrot and Rutabaga Soup

Soup with mostly Root Vegetables – Potato Carrot Rutabaga

Potato Carrot and Rutabaga Soup

• 3 small potatoes cubed
• 2 cups sliced carrots
• 2 cups cubed rutabaga
• 1 – 15 ounce can vegetable or chicken broth, low sodium
• 1 – 15 ounce can diced tomatoes, no salt added
• 1 small yellow squash sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 teaspoon oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• salt and pepper to taste

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Add everything to slow cooker, turn on high, cook for about 4 hours, or until vegetables are tender.

Serve with crackers or your favorite sandwich.