Food, Cooking, Picnic, Tailgate, & Backyard Recipes plus more...
Perfect Food, Picnics, Tailgate,  Backyard Recipes and more...
Web Alan's Kitchen Recipes

FUN Trivia Quizzes | Grocery Shopping Tips | Alan's Kitchen BLOG

Browse Recipe Categories | Slow Cooker Tips & Techniques

Home >> Slow Cooker Recipes >> Soup, Stew and Chili

 Menu Ideas & Planning
Menu Ideas & Planning

1000s of great recipes and menu ideas



Seven Vegetable Soup

Slow Cooker Recipes from AlansKitchen.comMakes 8 (1 1/3-cup) servings
Prep Time: 20 min
Cooking Time: LOW 8 to 10 hrs


  • 2     cans (14-oz.) vegetable or chicken broth
  • 2     cups shredded cabbage
  • 1     can (15-oz.) diced tomatoes
  • 1     can (15-oz.) extra-thick and zesty seasoned tomato sauce
  • 6     medium (2-cups) new red potatoes, cut into 1/2-inch cubes
  • 2     medium (2-cups) carrots, sliced 1/4-inch thick
  • 1     medium (1/2-cup) onion, chopped
  • 1     cup chopped celery
  • 2     bay leaves
  • 1/2  teaspoon dried basil leaves
  • 1/2  teaspoon salt
  • 1/2  teaspoon ground black pepper
  • 1     package (10-oz.) frozen creamed spinach, thawed
  • 4     ounces (1-cup) Cheddar Cheese, shredded


  1. In a slow cooker, combine vegetable or chicken broth, shredded cabbage, diced tomatoes, extra-thick and zesty seasoned tomato sauce, new red potatoes, carrots, onion, chopped celery, bay leaves, dried basil leaves, salt, and ground black pepper.
  2. Cover and cook on LOW heat setting for 8 to 10 hours or until carrots and potatoes are tender.
  3. Increase heat setting to HIGH. Stir thawed spinach into hot soup mixture, stirring constantly.
  4. Cook, stirring occasionally, for 6 to 10 minutes or until soup is thickened.
  5. To serve, spoon into individual serving bowls. Sprinkle with cheese.

Page 1 of 1  More Slow Cooker Recipes

Powered by ... All text is available under the terms of the GNU Free Documentation License.
E-mail | AlansKitchen Privacy Policy | Thank you

Contact Us | About Us | Site Map