Courtesy of our free Healthy Crockpot Recipes Newsletter
- 8 medium leeks
- 2 medium onions
- 1 clove garlic
- 1 large tomato
- 2 tsp olive oil
- 1/2 cup vegetable or nonfat, low sodium chicken broth
- Salt and pepper to taste
- 4 sprigs fresh dill, chopped
Rinse leeks under cool running water.
Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops.
Rinse them again.
Slice onions, chop garlic, and peel, seed and chop tomato.
In a skillet, saute onions and garlic in olive oil for two minutes.
Put onions, garlic, leeks, tomato and stock into your crockpot. Cover and cook on low 6 to 10 hours.
Salt and pepper to taste at end of cooking.
Garnish with chopped dill at serving time.
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