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
Potato Minestrone
Potato Minestrone
Prep Time
10 min
Cook Time
510 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
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.
