SLOW COOKER CREAMY VEGETABLE SOUP

Ingredients


  • .75 lb Little Potatoes, diced 1/2 bag
  • 2 large carrots peeled and diced
  • 1 stalk celery thinly sliced
  • 1/2 medium onion diced
  • 1 cup finely chopped fresh spinach
  • 4 cups chicken or vegetable broth
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • 2 bay leaves
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1 cup milk or cream
  • 4 tablespoons 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.



Recipe source: thereciperebel

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