The great thing about soups like this is you can make a great big batch and then freeze individual servings of it for later. That way, when that craving hits, you can have your own perfectly portioned bowl instead of making a whole new pot. It’s perfect for when you are running short on time or if you aren’t feeling well and you don’t want to cook. Check out what they are saying about this recipe over at The Recipe Rebel:
“I seriously love ANY creamy soup but this looks insanely good with all that veggie goodness too!”
This is actually a low calorie food… you wouldn’t know with all the flavor packed in though!
Ingredients
½ (1.5lb) bag Little Potatoes, diced
2 large carrots, peeled and diced
1 stalk celery, thinly sliced
½ medium onion, diced
1 cup finely chopped fresh spinach
4 cups Swanson chicken or vegetable broth
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon minced garlic
2 bay leaves
1 cup frozen corn
1 cup Bird’s Eye frozen peas
1 cup frozen green beans
1 cup milk or cream
4 tablespoons Argo corn starch
Instructions
Add potatoes, carrots, celery, onion, spinach, broth, parsley, salt, garlic and bay leaves to a 3-4 quart slow cooker. Cover and cook on low for 6-8 hours, until potatoes and carrots are tender.
Turn slow cooker to high. Add corn, peas, and beans. Stir together milk and corn starch and add to the slow cooker. Stir until combined.
Cover and cook on high for 30 minutes – 1 hour, until vegetables are heated through and soup is slightly thickened. Season to taste.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Canned potatoes can be used to save time.
Thanks again to The Recipe Rebel for this comforting recipe.
