Seven Vegetable Soup

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• 2 (14 -21 ounce) cans vegetable broth (i used low sodium and 99% fat free chicken) or 2 (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)

Recipe

• 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!