Rhubarb and Beet Soup

One could use fresh or canned beets in this.  I used pickled beets and I highly recommend that approach!  Nicely tangy.

Ingredients:

1/2 cup diced beets

1/2 cup diced rhubarb

1/2 cup chopped parsnip

1/4 cup chopped carrot

2/3 cup water

Salt

Directions:

Place all ingredients in the baby crock on low for 4-6 hours, until the parsnip and carrot are tender.