This vegetable soup recipe uses creamed spinach to create a light and creamy base.
Story Behind the Recipe
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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) shredded Cheddar cheese
Combine all ingredients in slow cooker except creamed spinach and cheese.
Cover; cook on Low heat setting 8-10 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, 6-10 minutes or until soup is thickened.
To serve, spoon into individual serving bowls; sprinkle with cheese.
Read the Story Behind the Recipe
- For an easy shortcut, you can substitute coleslaw mix in place of the shredded cabbage.