Hello everyone,

Welcome to Tasty Tuesday

With Fall here I’m beginning to have cravings for soups and all things warm and comforting.

Ingredients:

6 large organic potatoes cubed
5 oz. of organic shredded carrots
8  organic stalks celery, chopped
2  organic onions chopped
4 low sodium chicken bouillon cubes
2 low sodium vegetable bouillion cubes
1 tsp of garlic powder and black pepper
1/2 tsp of fennel seasoning
3.5 Cups of organic low sodium chicken stock
2 Cups of water
1 Cup of Original Unsweetened Almond Milk

Directions:

Combine all ingredients except carrots in large crock pot stir to combine. Cook on low for 8 – 10 hours, or high 6-7 hours. When you have 1 hour remaining add carrots. Stir to evenly distribute. You can serve topped with shredded cheese, green onion and turkey bacon. Or enjoy as is. As you can see I had to have the toppings! :

Now…