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Seven Vegetable Soup


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.

Tip #1

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

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