| | Directions | | Place all ingredients in a slow cooker; cover and cook on high for 5 hours. Stir and serve. Or bring all ingredients to a boil on the stove over high heat - reduce heat to low and simmer until vegetables are soft. This makes about 8 cups of soup - but I usually double this recipe so that I can freeze extras. |
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| Ingredients | | - |  | 10 ounces baby spinach leaves, rinsed and drained. |
| - | | 2 carrots, chopped (medium) |
| - | | 2 celery ribs, chopped (medium) |
| - | | 1/2 onion, chopped |
| - | | 1 clove garlic, minced |
| - | | 4 cups beef, chicken or vegetable broth - your choice (low sodium - no MSG) |
| - | | 1 can diced tomatoes (I sometimes use Mexican style tomatoes to add a little kick). (28 ounce can) |
| - | | 1 tablespoon dried basil (sometimes I use cilantro instead of basil - especially when Ive used Mexican style tomatoes.) |
| - | | 1 tablespoon dried oregano |
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