You may also like
Categories:
cabbage tomatoes green beans broccoli mushroom onion garlic chicken broth oregano basil salt pepper red potatoes carrot
Viewed: 4 - Published at: 7 years agoIngredients
- 1/2 head cabbage, shredded
- 1 (14 1/2 ounce) can diced tomatoes (I prefer to used the diced ones seasoned with oregano and basil) or (14 1/2 ounce) can stewed tomatoes (I prefer to used the diced ones seasoned with oregano and basil)
- 1 (14 1/2 ounce) can green beans, cut style
- 1 cup broccoli
- 1/2 cup mushroom
- 1/2 cup onion
- 3 tablespoons minced garlic
- chicken broth (enough to cover)
- oregano
- basil
- salt
- pepper
- 1 cup red potatoes, cubed (great for the winter) (optional)
- 1/2 cup carrot (not a carrot fan, but they go good with the soup) (optional)
Method
- Combine all vegetables except salt and pepper into a slow cooker or soup pot.
- Season with oregano and basil to taste.
- Cover with chicken broth. If using a slow cooker, cook on high for 4-5 hours or low for 7-8 hours.
- If using a pot, bring contents to a boil, reduce heat and simmer on low to medium for at least 30-40 minutes. Add salt and pepper to taste as soup cooks.
