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Hash Brown Potato Minestrone Soup Recipe

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Hash Brown Potato Minestrone Soup Recipe

Directions

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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
  • Methods :

  • Step 1

    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.

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