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

TOTAL TIME: Prep: 10 min. Cook: 8-1/2 hours

MAKES: 12 servings

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 spinach and the peas and carrots; cook 30 minutes or until heated through. Yield: 12 servings (about 3 quarts).
  http://www.tasteofhome.com/recipes/potato-minestrone
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