This vegetable soup recipe uses creamed spinach to create a light and creamy base.
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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.
- For an easy shortcut, you can substitute coleslaw mix in place of the shredded cabbage.
Explore reviews fromour online community
I found this wonderful recipe years ago and I still make it! Mmmmm... I so love it! Thank you!
I've been making this soup from tis recipe for years. Its one of my favorites. The flavors all mix together so well and its very easy to prepare. I make it on stove top or on crcck pot. Its the perfect comfort food for a cold chilly night.