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Ingredients Jump to Instructions ↓

  1. 2 (14 1/2 ounce) cans chicken broth

  2. 1 (28 ounce) can crushed tomatoes

  3. 1 (16 ounce) can kidney beans, rinsed and drained

  4. 1 (15 ounce) can garbanzo beans (chickpeas)

  5. 1 (14 1/2 ounce) can beef broth

  6. 2 cups frozen cubed hash brown potatoes, thawed

  7. 1 tablespoon dried minced onion

  8. 1 tablespoon dried parsley flakes

  9. 1 teaspoon salt

  10. 1 teaspoon dried oregano

  11. 1/2 teaspoon garlic powder

  12. 1/2 teaspoon dried basil

  13. 1/2 teaspoon dried marjoram

  14. 1 (10 ounce) package frozen chopped spinach, thawed and drained

  15. 2 cups frozen peas and carrots, thawed

Instructions Jump to Ingredients ↑

  1. 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 thorough.

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