Even the die-hard meat lovers in your family won’t be able to get enough of this savory meatless soup. If you prefer a thicker consistency, mash half of the garbanzo beans before adding them to the slow cooker.
—PAULA ZSIRAY LOGAN, UT
PREP: 10 MIN. • COOK: 8 1/2 HOURS • MAKES: 12 SERVINGS (ABOUT 3 QUARTS)
2 cans (14 1/2 ounces each) chicken or vegetable broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or 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
Using a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in spinach and the peas and carrots; cook 30 minutes or until heated through.