Recipe for Helens Crock Pot Vegetable Soup

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Yield:

Ingredients:

Amount	Ingredient
1 tsp	canola oil
2 x	garlic cloves finely chopped
1 med	onion chopped (1/2 cup)
1/2 med	cabbage head chopped (3 cups)
2 sm	zucchini chopped (2 cups)
1 cup	diced carrots
1 cup	chopped celery
1 can	tomatoes - (28 oz) undrained
1 can	black eye peas drained, and rinsed
	well at least twice in cold water
1 can	red kidney beans drained, and rinsed
	well at least twice in cold water
1 pkt	frozen chopped spinach - (10 oz) thawed, squeezed dry
4 cup	low-sodium chicken broth
4 cup	tomato juice
2 tsp	dry basil crushed
1 tsp	Half Salt
1 tsp	dried oregano
1/4 tsp	freshly-ground black pepper
1 x	to 2 drops hot sauce

Instructions:

Instructions: Heat oil in small frypan over medium heat, cook garlic and onion for about 2 minutes until onion is almost opaque; put into the crockpot. Add remaining ingredients, make sure you squeeze the spinach as dry as possible. Cook 10 to 12 hours on LOW.

This is for the 6-quart crockpot; for a smaller pot, just halve everything except the time. The time will be 8 to 10 hours on LOW.

This recipe yields 12 servings.

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