Spicy Vegetable Crock Soup

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Spicy Vegetable Crock Soup

(Serves 12)

 

2 zucchinis, chopped

1 turnip, peeled and chopped

2 onions, chopped

4 cloves garlic, pressed

1 green pepper, deribbed, seeded and chopped

1/2 head red cabbage, chopped

1 cup celery, chopped

6 carrots, chopped

1/2 head broccoli florets, chopped

1/2 head cauliflower, chopped

1 (14.5 ounce) can pinto beans (drained)

2 (14.5 ounce) can diced tomatoes (not drained)

2 potatoes, peeled and chopped

1 bunch green onions, chopped

6 cups broth

1 pack of Crumbles thawed

1 bunch cilantro, chopped (use less if you prefer)

8 ounce can tomato sauce

1 bay leaf

1 (10-oz.) bag of fresh spinach

6-8 drops of Tabasco sauce (or to taste; optional)

 

Place all ingredients in slow cooker, except spinach and crumbles. Just before

serving, pull out the bay leaf and stir in the fresh spinach and thawed

Crumbles. Allow the heat to properly wilt it before serving, about 2 to 3

minutes.

 

Cook on low for 4-6 hours. Remove bay leaves before serving.