
This Vegetable soup is easy to make and requires very little hands on time. You can change it up to your taste preferences by adding some cannellini beans, gluten-free orzo or different vegetables. Use whatever you have on hand. For a shortcut you could use prediced vegetables. The recipe is easily doubled and frozen.
- 5 oz fresh baby spinach
- 2 medium carrots, peeled, diced
- 2 ribs celery, diced
- 1 onion, diced
- 1/2 tsp garlic, minced
- 4 c vegetable broth
- 28 oz diced tomatoes, canned
- 2 bay leaves
- 1 tbsp basil, dried
- 1 tsp oregano, dried
Place all ingredients in a slow cooker and stir. Cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Recipe make about 8 cups.
[…] Slow Cooker Vegetable Soup — Cathryn’s Kitchen […]