Potato Minestrone - American Homemade Recipe

Prep:15 minutes (approximate for thawing and rinsing) Cook: 8 Hours Slow Cook Numbers of Serves:12 servings (yields about 3 quarts)

This Potato Minestrone is a nutrient-dense powerhouse that offers a well-rounded profile of fiber, plant-based protein, and essential vitamins. By combining kidney beans and chickpeas, the recipe provides significant amounts of dietary fiber, which supports healthy digestion and sustained energy levels.

Ingredients

2 cans (14-1/2 ounces each) chicken broth

1 can (28 ounces) crushed tomatoes

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) garbanzo beans or 15 ounces chickpeas, rinsed and drained

1 can (14-1/2 ounces) 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 package (10 ounces) frozen chopped spinach, thawed and drained

2 cups frozen peas and carrots, thawed

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Instructions

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 through.

Yield: 12 servings (about 3 quarts).