Total TimePrep: 10 min. Cook: 8-1/2 hours
Makes12 servings (about 3 quarts)
Have made this many times. I cut up whole potatoes though.
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.
Loved this - will make it again and again.
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add one cup cooked macaroni and shredded cabbage. top with parmasean cheese.
It was easy but we didn't care for the flavor
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!
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!
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!
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.