Potato Minestrone Recipe
- 2 (14.5 ounce) cans chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans (chickpeas)
- 1 (14.5 ounce) can 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 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 cups frozen peas and carrots, thawed
- In a slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in the spinach, peas and carrots; heat thorough.
