Serves 6 Preparation 15 minutes cooking 450 minutes

4 large carrots (5 cups), diagonally sliced into 2-inch pieces
2 med turnips (3 cups), peeled and cut into 1-inch cubes
1 large onion, diced (1 cup)
2 garlic cloves, minced
1 14-oz can diced tomatoes
1 c vegetable or chick broth
1 tsp kosher salt
1/2 tsp ground cumin
1/4 tsp crushed red pepper-flakes
1 zucchini, cut into 1/2-inch slices

4 large carrots (5 cups), diagonally sliced into 2-inch pieces 2 med turnips (3 cups), peeled and cut into 1-inch cubes 1 large onion, diced (1 cup) 2 garlic cloves, minced 1 14-oz can diced tomatoes 1 c vegetable or chick broth 1 tsp kosher salt 1/2 tsp ground cumin 1/4 tsp crushed red pepper-flakes 1 zucchini, cut into 1/2-inch slices

For a 4-6 qt slow cooker:
Add all (but zucchini).
Cook on low heat for 6 hrs, or on high for 3 hours.
Add the zucchini and cook 1 hour longer, low.