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Potato Minestrone Recipe
Potato Minestrone Recipe photo by Taste of Home

Potato Minestrone Recipe

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5 4
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Let the aroma of this savory soup waft through your home while you get ready for the holidays. "I only have to slice some bread and prepare a salad to have dinner ready," writes Paula Zsiray of Logan Utah. "For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker."
TOTAL TIME: Prep: 10 min. Cook: 8-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 8-1/2 hours
MAKES: 12 servings

Ingredients

  • 2 cans (14-1/2 ounces each) chicken or vegetable broth
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) beef broth
  • 2 cups frozen cubed hash brown potatoes, thawed
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 2 cups frozen peas and carrots, thawed

Nutritional Facts

One serving (1 cup) equals 172 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 943 mg sodium, 31 g carbohydrate, 8 g fiber, 9 g protein.

Directions

  1. In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in the spinach, peas and carrots; heat thorough. Yield: 12 servings (about 3 quarts).
Originally published as Potato Minestrone in Quick Cooking November/December 2001, p36

Nutritional Facts

One serving (1 cup) equals 172 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 943 mg sodium, 31 g carbohydrate, 8 g fiber, 9 g protein.

Reviews for Potato Minestrone

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 2, 2015

"I have been making this recipe for years. It's our favorite soup. Sometimes I substitute quick cooking barley for the potatoes. It's delicious both ways!"

MY REVIEW
Reviewed Jan. 12, 2015 Edited Jan. 13, 2015

"This soup is fantastic! Even my veggie-phobic fiance enjoyed it! I had a bag of fresh Idaho potatoes on hand so I peeled and diced three small ones into hash brown sized cubes; they cooked nicely during the 8 hours in the crock pot. I also used fresh baby carrots cut into small pieces and let them cook for the whole 8 hours. They cooked very well, too! This recipe is a keeper!"

MY REVIEW
Reviewed Jan. 5, 2015

"I cut the recipe in half as since our household now consists of only two. Made more than 6 servings as we had roast chicken sandwiches also. It was great. My husband is sweetly tolerant of some of the recipes I try. However, "This soup is a keeper" is a great recommendation from him - me too!"

MY REVIEW
Reviewed Feb. 28, 2012

"This soup was great! It smelled wonderful simmering all day, and was easy to put together. I mashed half of the garbanzo beans as suggested and my whole family loved it. I served it with dinner rolls. It was a very tasty, filling soup."

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