Potato Minestrone Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried marjoram
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon dried minced onion
- 1 tablespoon dried parsley flakes
- 1 can (15 ounces) garbanzo beans or chickpeas rinsed and drained
- 1 can (16 ounces) kidney beans rinsed and drained
- 1 can (14-1/2 ounces) beef broth
- 1 package (10 ounces) frozen chopped spinach thawed and drained
- 2 cans (14-1/2 ounces each) chicken or vegetable broth
- 2 cups frozen cubed hash brown potatoes thawed
- 2 cups frozen peas and carrots thawed
- Carbohydrate 3.16286753641377 g
- Cholesterol 0 mg
- Fat 0.132233328838422 g
- Fiber 0.926861542960892 g
- Protein 0.899760529534398 g
- Saturated Fat 0.0231039452468067 g
- Serving Size 1 1 serving (24g)
- Sodium 19.3228299283743 mg
- Sugar 2.23600599345288 g
- Trans Fat 0.0335775801943303 g
- Calories 15 calories
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. Yield: 12 servings (about 3 quarts). Originally published as Potato Minestrone in Quick Cooking November/December 2001, p36
