Makes 10 servings
|3||cans (14 ounces each) vegetable broth|
|2||cups cubed unpeeled potatoes|
|2||cups sliced leeks, white part only (about 3 medium)|
|1||can (14-1/2 ounces) diced tomatoes, undrained|
|1||medium onion, chopped|
|1||cup chopped or shredded cabbage|
|1||cup sliced celery|
|1||cup sliced carrots|
|3||cloves garlic, chopped|
|1/8||teaspoon dried rosemary|
|1||can (16 ounces) white beans, drained|
|Salt and black pepper|
- Combine broth, potatoes, leeks, tomatoes with juice, onion, cabbage, celery, carrots, garlic and rosemary in 5-quart slow cooker.
- Cover; cook on LOW 8 hours.
- Stir in beans and season with salt and pepper. Cover; cook about 30 minutes or until beans are heated through.
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