Helen's Crockpot Vegetable Soup
  • Heat oil in small fry pan over medium heat, cook garlic and onion for about 2 minutes until onion is almost opaque.
  • Place mixture in the crockpot. Add remaining ingredients, make sure you squeeze the spinach as dry as possible.
  • Cook 10 to 12 hours on LOW or 5 to 6 hours on HIGH.
  • Or just throw all ingredients into a very large pot and cook for about 1 to 1-1/2 hours.
  • Note: This recipe is for a 6-quart crock pot. For a smaller pot just halve the ingredients.
1 Tsp olive oil
2 garlic cloves, finely chopped
1/2 Cup onion, chopped
3 Cup cabbage, chopped
2 Cup zucchini, chopped
1 Cup carrots, diced
1 Cup celery, chopped
28 Oz tomatoes, canned,undrained
16 Oz black eyed peas, drained and rinsed (actually any old bean will do)
16 Oz red kidney beans, drained and rinsed
10 Oz frozen spinach, thawed and squeezed
4 Cup chicken broth
4 Cup tomato juice, or 2 cups tomato
Sauce and 2 cups water
2 Tsp basil, crushed
1 Tsp dried oregano
1 Tsp salt
1/4 Tsp black pepper
Parmesan cheese
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