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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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This is a spicy soup with great flavor. I used my homemade fresh salsa but any chunky store-bought will do. I found this recipe in a store coupon book, but made a few changes to suit my taste. You could do the same by changing the veggies a bit - clean out the fridge with this one! Ingredients:
4 carrots, peeled &,chopped |
1 large onion, chopped |
4 celery ribs, chopped |
6 cups water |
1 (28 ounce) can diced tomatoes, undrained |
1 (12 ounce) can v8 vegetable juice (spicy-hot variety) |
2 cups cabbage, chopped |
1 (15 ounce) can garbanzo beans, undrained |
3 teaspoons chicken bouillon granules |
8 ounces fresh mushrooms, chopped |
1 cup hot salsa |
2 tablespoons fresh parsley, chopped |
1 teaspoon garlic salt |
1 teaspoon dried marjoram |
1/4 teaspoon dried thyme |
2 bay leaves |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
Directions:
1. Combine all ingredients in a 6-quart slow cooker.
2. Cover and cook on high for 6 hours.
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