Vegetable Slow Cooker Soup Recipe
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10 ounces baby spinach leaves, rinsed and drained.
2 carrots, chopped (medium)
2 celery ribs, chopped (medium)
1/2 onion, chopped
1 clove garlic, minced
4 cups beef, chicken or vegetable broth - your choice (low sodium - no MSG)
1 can diced tomatoes (I sometimes use Mexican style tomatoes to add a little kick). (28 ounce can)
1 tablespoon dried basil (sometimes I use cilantro instead of basil - especially when Ive used Mexican style tomatoes.)
1 tablespoon dried oregano
Place all ingredients in a slow cooker; cover and cook on high for 5 hours. Stir and serve. Or bring all ingredients to a boil on the stove over high heat - reduce heat to low and simmer until vegetables are soft. This makes about 8 cups of soup - but I usually double this recipe so that I can freeze extras.
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