by Melissa Chichester
Hearty, chunky, and full of nutritious vegetables and bone broth, this soup is filling enough to be eaten on its own. Double the recipe to make a larger batch to freeze, or save the leftovers for the next day’s lunch.
Saute the garlic and onions in the olive oil over medium heat until the onions are clear. Set aside. Add all of the remaining ingredients to a crockpot except for the pumpkin seeds and cilantro. Add the onions and olive oil, and stir. Set crockpot to “low” and cook for 5-6 hours.
When the soup is ready to serve, scoop into a bowl and top with a sprinkle of pumpkin seeds and cilantro leaves.
Serve with toasted whole grain bread for dunking if desired.