Potato Minestrone

This soup is really easy because it simmers all day in the slow cooker and you don't have to mess with it. The house smells awesome as it cooks, and all you have to do to to have dinner ready is slice some bread and throw together a salad and voila! For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker.

2 cans (14-1/2 ounces each) chicken broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups frozen peas and carrots, thawed

In a slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in the spinach, peas and carrots; heat through.

Yield: 12 servings (about 3 quarts).

Source: Quick Cooking Magazine