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Seven Vegetable Soup

Seven Vegetable Soup

This vegetable soup recipe uses creamed spinach to create a light and creamy base.

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20 min
Prep Time
08 hrs 20 min
Total Time
8 (1 1/3-cup)
servings

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) shredded Cheddar cheese

How to make

  1. STEP 1

    Combine all ingredients in slow cooker except creamed spinach and cheese.

  2. STEP 2

    Cover; cook on Low heat setting 8-10 hours or until carrots and potatoes are tender.

  3. STEP 3

    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.

  4. STEP 4

    To serve, spoon into individual serving bowls; sprinkle with cheese.

Read the Story Behind the Recipe

Tip #1

- For an easy shortcut, you can substitute coleslaw mix in place of the shredded cabbage.

Nutrition (1 serving)

150 Calories
5 Fat (g)
15 Cholesterol (mg)
1070 Sodium (mg)
21 Carbohydrates (g)
5 Dietary Fiber
8 Protein (g)
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