Potato Minestrone
TOTAL TIME: Prep: 10 min. Cook: 8-1/2 hours
YIELD: 12 servings (about 3 quarts).
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
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2 cans (14-1/2 ounces each) chicken or vegetable broth
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1 can (28 ounces) crushed tomatoes
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (14-1/2 ounces) beef broth
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2 cups frozen cubed hash brown potatoes, thawed
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1 tablespoon dried minced onion
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1 tablespoon dried parsley flakes
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1 teaspoon salt
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1 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1/2 teaspoon dried basil
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1/2 teaspoon dried marjoram
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1 package (10 ounces) frozen chopped spinach, thawed and drained
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2 cups frozen peas and carrots, thawed
Directions
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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.
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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