Potato Minestrone

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) 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

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) 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.

Originally published as Potato Minestrone in Quick Cooking November/December 2001

Reviews

My Review

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Average Rating:

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.
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.