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Potato Minestrone

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 (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

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

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Reviews

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Average Rating:
  • SpiffTiff
    Mar 9, 2020

    Have made this many times. I cut up whole potatoes though.

  • murray.family
    Dec 20, 2018

    Really, really NOT good. Easy to make but I could only stomach half a bowl and my husband refused to eat it after a few bites.

  • Jane Steinmetz
    Sep 30, 2017

    Loved this - will make it again and again.

  • Jane
    Mar 19, 2017

    No comment left

  • skusy333
    Mar 1, 2017

    add one cup cooked macaroni and shredded cabbage. top with parmasean cheese.

  • cmonster7
    Oct 22, 2015

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

  • cacalber
    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
    Jan 12, 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
    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
    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.