Seven Vegetable Soup
From mountainmama 15 years ago
- 480 minutes to make
- Serves 8
It’s the creamed spinach that gives this vegetable soup recipe a light and creamy base.
Ingredients
- 2 (14-ounce) cans vegetable or chicken broth shopping list
- 2 cups shredded cabbage shopping list
- 1 (15-ounce) can diced tomatoes shopping list
- 1 (15-ounce) can extra-thick and zesty seasoned tomato sauce shopping list
- 6 medium (2 cups) new red potatoes, cut into 1/2-inch cubes shopping list
- 2 medium (2 cups) carrots, sliced 1/4-inch thick shopping list
- 1 medium (1/2 cup) onion, chopped shopping list
- 1 cup chopped celery shopping list
- 2 bay leaves shopping list
- 1/2 teaspoon dried basil leaves shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1 (10-ounce) package frozen creamed spinach, thawed shopping list
- 4 ounces (1 cup) cheddar cheese, shredded shopping list
How to make it
- Combine all ingredients in slow cooker except creamed spinach and cheese.
- Cover; cook on Low heat setting for 8 to 10 hours or until carrots and potatoes are tender.
- Increase heat setting to High. Stir thawed spinach into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened (6 to 10 minutes).
- To serve, spoon into individual serving bowls; sprinkle with cheese.
- Recipe Tip
- For an easy shortcut, you can substitute coleslaw mix in place of the shredded cabbage.
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