Potato Minestrone Recipe 
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Potato Minestrone

2 14 1/2 ounce cans chicken broth
1 28 ounce can crushed tomatoes
1 16 ounce can kidney beans, rinsed and drained
1 15 ounce can garbanzo beans or chickpeas, rinsed and drained
1 14 1/2 ounce can beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon salt
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram,
1 10 ounce package frozen chopped spinach, thawed and drained
2 cups frozen peas and carrots, thawed

In a slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in the spinach, peas and carrots; heat through.

12 servings.

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