Hash Brown Potato Minestrone Soup

  • Servings: 12 servings (3 quarts)
  • Prep Time: 0m
  • Cook Time: 0m
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“Minestrone soup with hash brown potatoes.”


1 (28 ounce) can crushed tomatoes

2 (14.5 ounce) cans chicken broth

1 (16 ounce) can kidney beans, rinsed and drained

2 cups frozen cubed hash brown potatoes, thawed

1 (15 ounce) can garbanzo beans, rinsed and drained

1 (14.5 ounce) can beef broth

1 tablespoon dried minced onion

1 tablespoon dried parsley

1 teaspoon salt, or to taste

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

2 cups frozen peas and carrots, thawed

1 (10 ounce) package frozen chopped spinach, thawed and drained


  1. Combine tomatoes, chicken broth, kidney beans, hash brown potatoes, garbanzo beans, beef broth, dried onion, parsley, salt, oregano, garlic powder, basil, and marjoram in a slow cooker. Cover and cook on Low for 8 hours. Stir in peas, carrots, and spinach. Cook until heated through, about 5 minutes.
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