Made this soup today in the crock pot. Sorry no picture. Could not be easier and though the recipe said 5 hours on high, mine took about 3 – 3.5 in a 6 qt crock pot. I’m finding it a tad spicy so might reduce the crushed red pepper a bit. Also, I’m thinking for lunch sometime, I could add 1/2 cup of chick peas for 1 point and this could have some filling umph to it.

10 oz spinach, baby leaves
2 medium carrot(s), chopped
2 medium celery, ribs, chopped
1 large onion(s), chopped
1 medium garlic clove(s), minced
4 cup(s) vegetable broth
28 oz canned diced tomatoes
2 piece(s) bay leaf
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed

Throw it all in a crock pot. And cook. Makes about eight 1cup servings.

3 Comments

  1. Kim August 16, 2010 at 5:38 am

    Thanks Susan. You know I totally forgot about this recipe – so I’m glad you reminded me!

  2. Susan August 15, 2010 at 1:04 pm

    I just happened upon your site looking for some veggie soup recipes. I actually made this soup last week-forgot to put in the red pepper, and it was still good. Also, I didn’t do the crock pot method-didn’t have time. I cooked it stove top like the traditional veggie soup recipe, and it was fine. Your idea for chick peas sounds yummy.
    Good luck on your ventures!

  3. Anne January 22, 2010 at 9:56 pm

    Sounds delicious, thanks for sharing the recipe! I definitely want to try this, although might add some little sausage balls or something to mine 🙂

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