Name: Potato Minestrone
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 cans (14-1/2 ounces each) chicken or vegetable broth -; 1 can (28 ounces) crushed tomatoes -; 1 can (16 ounces) kidney beans, rinsed and drained -; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -; 1 can (14-1/2 ounces) beef broth -; 2 cups frozen cubed hash brown potatoes, thawed -; 1 tablespoon dried minced onion -; 1 tablespoon dried parsley flakes -; 1 teaspoon salt -; 1 teaspoon dried oregano -; 1/2 teaspoon garlic powder -; 1/2 teaspoon dried basil -; 1/2 teaspoon dried marjoram -; 1 package (10 ounces) frozen chopped spinach, thawed and drained -; 2 cups frozen peas and carrots, thawed -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Potato Minestrone

1. 2 cans (14-1/2 ounces each) chicken or vegetable broth -

2. 1 can (28 ounces) crushed tomatoes -

3. 1 can (16 ounces) kidney beans, rinsed and drained -

4. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -

5. 1 can (14-1/2 ounces) beef broth -

6. 2 cups frozen cubed hash brown potatoes, thawed -

7. 1 tablespoon dried minced onion -

8. 1 tablespoon dried parsley flakes -

9. 1 teaspoon salt -

10. 1 teaspoon dried oregano -

11. 1/2 teaspoon garlic powder -

12. 1/2 teaspoon dried basil -

13. 1/2 teaspoon dried marjoram -

14. 1 package (10 ounces) frozen chopped spinach, thawed and drained -

15. 2 cups frozen peas and carrots, thawed -

How to cook deliciously - Potato Minestrone

1. Stage

In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in spinach and the peas and carrots; cook 30 minutes or until heated through.