Recipe

Seven Vegetable Soup Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago It’s the creamed spinach that gives this vegetable soup recipe a light and creamy base. Prep:20m Cook:480m Servings:8	Mountainmam
	vegetables spices spinach new red potatoes carrots onions celery

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Ingredients

2 (14-ounce) cans vegetable or chicken broth

2 cups shredded cabbage

1 (15-ounce) can diced tomatoes

1 (15-ounce) can extra-thick and zesty seasoned tomato sauce

6 medium (2 cups) new red potatoes, cut into 1/2-inch cubes

2 medium (2 cups) carrots, sliced 1/4-inch thick

1 medium (1/2 cup) onion, chopped

1 cup chopped celery

2 bay leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 (10-ounce) package frozen creamed spinach, thawed

4 ounces (1 cup) Cheddar Cheese, shredded

Directions

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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