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Ingredients

1 (28 ounce) can crushed tomatoes 2 (14.5 ounce) cans chicken broth 1 (16 ounce) can kidney beans, rinsed and drained 2 cups frozen cubed hash brown potatoes, thawed 1 (15 ounce) can garbanzo beans, rinsed and drained 1 (14.5 ounce) can beef broth 1 tablespoon dried minced onion 1 tablespoon dried parsley 1 teaspoon salt, or to taste 1 teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon dried basil ½ teaspoon dried marjoram 2 cups frozen peas and carrots, thawed 1 (10 ounce) package frozen chopped spinach, thawed and drained

Nutrition Info

117.2 calories carbohydrate: 22.2 g cholesterol: 1.5 mg fat: 2.6 g fiber: 5.8 g protein: 6.4 g saturatedFat: 0.7 g servingSize: - sodium: 856.9 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

Combine tomatoes, chicken broth, kidney beans, hash brown potatoes, garbanzo beans, beef broth, dried onion, parsley, salt, oregano, garlic powder, basil, and marjoram in a slow cooker. Cover and cook on Low for 8 hours. Stir in peas, carrots, and spinach. Cook until heated through, about 5 minutes.

3 quarts

Minestrone soup with hash brown potatoes.