- 1/4 large head cabbage, chopped
- 1/4 large rutabaga, diced
- 1 1/2 cups uncooked orzo pasta
- 1/2 large onion, finely chopped
- 1 whole head garlic, peeled and minced
- 3 tablespoons chopped fresh dill
- 6 cups water
- 2 cups vegetable broth
- Place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
- Cover the cooker and cook on Low until vegetables are tender and soup is thickened, 5 to 9 hours.