Vegetable Slow Cooker Soup Recipe

  • 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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