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Seven Vegetable Soup

Slow Cooker Recipes from AlansKitchen.comMakes 8 (1 1/3-cup) servings
Prep Time: 20 min
Cooking Time: LOW 8 to 10 hrs

Ingredients:

  • 2     cans (14-oz.) vegetable or chicken broth
  • 2     cups shredded cabbage
  • 1     can (15-oz.) diced tomatoes
  • 1     can (15-oz.) extra-thick and zesty seasoned tomato sauce
  • 6     medium (2-cups) new red potatoes, cut into 1/2-inch cubes
  • 2     medium (2-cups) carrots, sliced 1/4-inch thick
  • 1     medium (1/2-cup) onion, chopped
  • 1     cup chopped celery
  • 2     bay leaves
  • 1/2  teaspoon dried basil leaves
  • 1/2  teaspoon salt
  • 1/2  teaspoon ground black pepper
  • 1     package (10-oz.) frozen creamed spinach, thawed
  • 4     ounces (1-cup) Cheddar Cheese, shredded

Directions:

  1. In a slow cooker, combine vegetable or chicken broth, shredded cabbage, diced tomatoes, extra-thick and zesty seasoned tomato sauce, new red potatoes, carrots, onion, chopped celery, bay leaves, dried basil leaves, salt, and ground black pepper.
  2. Cover and cook on LOW heat setting for 8 to 10 hours or until carrots and potatoes are tender.
  3. Increase heat setting to HIGH. Stir thawed spinach into hot soup mixture, stirring constantly.
  4. Cook, stirring occasionally, for 6 to 10 minutes or until soup is thickened.
  5. To serve, spoon into individual serving bowls. Sprinkle with cheese.

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