Field Stone Cottage Blog

Wednesday, December 23, 2009

Seven Vegetable Soup

We enjoyed a lovely dinner with a dear friend and her husband Saturday evening and on the menu was this delicious vegetable soup, a new recipe for me, one shared by our daughter, Emily. Its so much fun sharing recipes and cooking ideas with her...especially when they turn out this good!

1 quart chicken stock
2 cups shredded cabbage
1 can diced tomatoes (15 oz.)
1 can tomato sauce
2 cups 1/2 inch potato cubes
2 medium carrots, sliced 1/4 inch thick
1/2 cup onion, chopped
1 cup chopped celery
2 bay leaves
1/2 teaspoon dried basil
1/2 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 package frozen creamed spinach (10 oz.), thawed
4 oz. shredded cheddar cheese

This is a slow cooker recipe and the directions say to combine all ingredients except the spinach and cheese in the slow cooker, cover and cook for 8-10 hours on low until the potatoes and carrots are tender. My slow cooker never really got the potatoes and carrots tender, not even on high. So I ended up transferring the soup to a stock pot to cook on the stove. Either way, once those potatoes and carrots are tender, increase the heat to high and stir in the thawed creamed spinach. Cook another 6-10 minutes until the soup is slightly thickened. Spoon into bowls and sprinkle with cheddar cheese.


Kim from Hiraeth said...

MMMMmmmm. It is a fabulous soup! I'm so glad to have the recipe!

We had a wonderful time together! Thanks, again, for having us!

rosemary said...

Sounds delicious, Dorothy! I added it to my recipe file!

ellen b. said...

This sounds really good Dorothy...

Kim said...

Sounds delicious!

I wonder what it would taste like without the spinach; my hubby is not a spinach fan.

Willow said...

This sounds like a really good soup, and good for you!

Merry Christmas to everyone at Field Stone Cottage from Willow and The Professor at Willow's Cottage!

WhiteStone said...

Ohhh, Sounds Yummy! Merry Christmas. God bless.