Name: Potato Minestrone
Prep time: 10 min
Cook time: 8 h 30 min
Total time: 8 h 40 min
Yield: 12 servings (about 3 quarts)
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

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

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Potato Minestrone

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Yield:12 servings (about 3 quarts)

Prep:10 min

Cook:8 hours 30 min

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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

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Directions

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.