It’s the creamed spinach that gives this vegetable soup recipe a light and creamy base.
| 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) LAND O LAKES® Cheddar Cheese, shredded |
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.
