INGREDIENTS
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
PREPARATION:
Slow Cooker Directions
- 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.
This recipe appears in:
Soups
