Fall, if it were a hug... or a bowl of soup! A flavorful soup using the quintessential fall flavors. Its rich, velvety texture makes it ideal for those chilly fall evenings.
This is a vegetarian option.
Three Ways to Cook
Slow Cooker: 2-4 hours on Low (make sure your slow cooker is between a quarter to three quarters filled, any less and the soup may burn.)
Stove Top: Thaw completely and pour into a pot on the stove over low heat until warm.
Boil in Bag: Boil a pot of water. Place frozen bag in the pot and boil for 20 minutes. Make sure the bag is submerged in water and not touching the pot, any plastic touching the pot will burn. CAUTION: Bag will be hot and releases hot steam when opened.
Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy and shellfish.