Hash Brown Potato Minestrone Soup

Hash browns are the potato of choice in this easy slow cooker minestrone soup filled with herbs, beans, and vegetables.

• Preparation Time: 10 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 10 mins
• Calories: 117 Calories

Ingredients

• ½ teaspoon garlic powder
• 1 tablespoon dried minced onion
• 1 teaspoon salt, or to taste
• ½ teaspoon dried marjoram
• 1 teaspoon dried oregano
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (28 ounce) can crushed tomatoes
• ½ teaspoon dried basil
• 1 tablespoon dried parsley
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (14.5 ounce) can beef broth
• 1 (16 ounce) can kidney beans, rinsed and drained
• 2 cups frozen peas and carrots, thawed
• 2 cups frozen cubed hash brown potatoes, thawed

Recipe Instructions

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.