Potato Minestrone Recipe
Potato Minestrone Recipe photo by Taste of Home
Next Recipe

Potato Minestrone Recipe

Read Reviews
4.5 5 6
Publisher Photo
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. For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker. —Paula Zsiray, Logan, Utah
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


  • 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

1 cup: 125 calories, 1g fat (0 saturated fat), 2mg cholesterol, 916mg sodium, 23g carbohydrate (5g sugars, 6g fiber), 8g protein.


  1. In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in spinach and the peas and carrots; cook 30 minutes or until heated through. Yield: 12 servings (about 3 quarts).
Originally published as Potato Minestrone in Quick Cooking November/December 2001, p36

Reviews for Potato Minestrone

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cmonster7 User ID: 8552977 235425
Reviewed Oct. 22, 2015

"It was easy but we didn't care for the flavor"

cacalber User ID: 1374644 219493
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!"

DJ2Fan User ID: 6713910 217678
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!"

mjmurphy User ID: 1434956 216970
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!"

mb180305 User ID: 4117197 112485
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."

Loading Image