Easy Vegetarian Vegetable Bean Soup


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


  1. Combine broth, potatoes, leeks, tomatoes with juice, onion, cabbage, celery, carrots, garlic and rosemary in 5-quart slow cooker.
  2. Cover; cook on LOW 8 hours.
  3. Stir in beans and season with salt and pepper. Cover; cook about 30 minutes or until beans are heated through.

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