Seven Vegetable Soup Recipe

Name: Seven Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 -21 ounce) cans vegetable broth (I used low sodium and 99% fat free chicken) or (14 -21 ounce) cans chicken broth (I used low sodium and 99% fat free chicken); 1 cup water; 2 cups shredded cabbage; 1 (15 ounce) can diced tomatoes (I use tomatoes with green chilies); 1 (15 ounce) can extra-thick tomato sauce; 6 medium potatoes, cut into 1/2 inch cubes, i used yukon gold (2 cups); 2 medium carrots, sliced 1/4 inch thick (2 cups); 1 medium onion, chopped (1/2 cup); 2 stalks celery, including tops chopped (1 cup); 2 bay leaves; 1/2 teaspoon salt; 1/2 teaspoon dried basil leaves; 1/2 teaspoon pepper; 1 (10 ounce) package frozen creamed spinach, thawed (We're not hip on creamed spinach, use regular spinach or just leave out all together.); 4 ounces land o lakes cheddar cheese, shredded (1 cup)

Servings: persons

2 (14 -21 ounce) cans vegetable broth (I used low sodium and 99% fat free chicken) or (14 -21 ounce) cans chicken broth (I used low sodium and 99% fat free chicken)
1 cup water
2 cups shredded cabbage
1 (15 ounce) can diced tomatoes (I use tomatoes with green chilies)
1 (15 ounce) can extra-thick tomato sauce
6 medium potatoes, cut into 1/2 inch cubes, i used yukon gold (2 cups)
2 medium carrots, sliced 1/4 inch thick (2 cups)
1 medium onion, chopped (1/2 cup)
2 stalks celery, including tops chopped (1 cup)
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon pepper
1 (10 ounce) package frozen creamed spinach, thawed (We're not hip on creamed spinach, use regular spinach or just leave out all together.)
4 ounces land o lakes cheddar cheese, shredded (1 cup)

1
Combine all ingredients in slow cooker EXCEPT creamed spinach and cheese.
2
Cover: cook on low heat setting for 8 to 10 hours or until carrots and potatoes are tender.
3
Increase heat setting to High.
4
Just before serving, stir thawed spinach into hot soup mixture, stirring constantly.
5
Cook, stirring occasionally until soup is thickened (6 to 10 minutes).
6
To serve, spoon into individual serving bowls, sprinkle with cheese.
7
+++Okay, now here is how I did it: Everything went into a 8 quart pot on stove, except spinach and cheese cook on medium-low for 7-8 hours.
8
Stir occasionally.
9
Will serve with the cheese.
10
As I said, I'm cooking it now!
11
Will go great with cornbread and sweet potatoes!

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (14 -21 ounce) cans vegetable broth (I used low sodium and 99% fat free chicken) or (14 -21 ounce) cans chicken broth (I used low sodium and 99% fat free chicken), 1 cup water, 2 cups shredded cabbage, 1 (15 ounce) can diced tomatoes (I use tomatoes with green chilies), and more.

Yes, Seven Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seven Vegetable Soup

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