 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
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, writes Paula Zsiray of Logan Utah. For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker. 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:
1. In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in the spinach, peas and carrots; heat thorough. Yield: 12 servings (about 3 quarts).
|
|