Ingredients
2 cans (14-1/2 ounces each) chicken or vegetable broth1 can (28 ounces) crushed tomatoes1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (14-1/2 ounces) beef broth2 cups frozen cubed hash brown potatoes, thawed1 tablespoon dried minced onion1 tablespoon dried parsley flakes1 teaspoon salt1 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon dried basil1/2 teaspoon dried marjoram1 package (10 ounces) frozen chopped spinach, thawed and drained2 cups frozen peas and carrots, thawed
Preparation
In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in spinach and the peas and carrots; cook 30 minutes or until heated through.
