Ingredients
- 1 pound red potatoes cut into 1-inch chunks
- 3 medium carrots peeled and chopped
- 1 medium yellow onion chopped
- 1 can (14 1/2 ounces) diced tomatoes undrained
- 1 carton (32 ounces) vegetable stock such as Kitchen Basics®
- 2 tablespoons Gourmet Garden™ Basil Stir-In Paste
- 1 teaspoon Gourmet Garden™ Garlic Stir-In Paste
- 1 cup baby spinach leaves coarsely chopped
NUTRITION INFORMATION
(per Serving)This recipe has no significant nutritional value.
Preparation
- 1 Place potatoes, carrots, onion, tomatoes and stock in 4-quart slow cooker. Cover.
- 2 Cook 6 to 8 hours on LOW or 2 1/2 to 3 1/2 hours on HIGH until vegetables are tender.
- 3 Stir in Basil, Garlic and spinach. Cover. Cook on HIGH 15 minutes longer. Serve with crusty bread or rolls, if desired.
Pho Vietnamese Noodle Soup with Lemongrass and Ginger
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