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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 4 |
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This is from Land Of Lakes Soup & Bread, it's on the stove cooking as I type; and of course me being a sampler when I cook, I can guarantee your taste buds will scream for more! Ingredients:
2 (14 -21 ounce) cans vegetable broth (i used low sodium and 99% fat free chicken) or 2 (14 -21 ounce) cans chicken broth (i used low sodium and 99% fat free chicken) |
1 cup water |
2 cups shredded cabbage |
1 (15 ounce) can diced tomatoes (i use tomatoes with green chilies) |
1 (15 ounce) can extra-thick tomato sauce |
6 medium potatoes, cut into 1/2 inch cubes, i used yukon gold (2 cups) |
2 medium carrots, sliced 1/4 inch thick (2 cups) |
1 medium onion, chopped (1/2 cup) |
2 stalks celery, including tops chopped (1 cup) |
2 bay leaves |
1/2 teaspoon salt |
1/2 teaspoon dried basil leaves |
1/2 teaspoon pepper |
1 (10 ounce) package frozen creamed spinach, thawed (we're not hip on creamed spinach, use regular spinach or just leave out all together.) |
4 ounces land o lakes cheddar cheese, shredded (1 cup) |
Directions:
1. Combine all ingredients in slow cooker EXCEPT creamed spinach and cheese.
2. Cover: cook on low heat setting for 8 to 10 hours or until carrots and potatoes are tender.
3. Increase heat setting to High.
4. Just before serving, stir thawed spinach into hot soup mixture, stirring constantly.
5. Cook, stirring occasionally until soup is thickened (6 to 10 minutes).
6. To serve, spoon into individual serving bowls, sprinkle with cheese.
7. +++Okay, now here is how I did it: Everything went into a 8 quart pot on stove, except spinach and cheese cook on medium-low for 7-8 hours.
8. Stir occasionally.
9. Will serve with the cheese.
10. As I said, I'm cooking it now!
11. Will go great with cornbread and sweet potatoes!
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