From a segment called, “Smart Choices.” 

Yields: 21 cups

7 1/2 cups chopped rutabaga
6 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped mushrooms
18 cups water
2 cups cooked chickpeas (roast for 15 to 20 minutes at 350 degrees)
5 teaspoons garlic powder
2 tablespoons black pepper
1 cup organic Dijon mustard
1 tablespoon extra-virgin olive oil
1 tablespoon sea salt
2 low-sodium vegetable bullion cubes
6 cups fresh spinach

Place all ingredients except spinach in a slow cooker. Cook for approximately 6 hours until rutabaga and carrots are soft. Add spinach, allow to cook down, and stir to incorporate into soup.

Recipe courtesy of Lauren Hooks of Lithe Foods