Sunday, January 27, 2008

TOMATO SPINACH SLOW COOKER SOUP

2 Bay Leaves
1/2 Tsp. Red Pepper Flakes
2 Medium Carrots (chopped or diced)
2 Medium Celery stalks (chopped or diced)
1 Cloves of Garlic (minced) I used more.
One Large onion (diced)
10 oz fresh spinach
28 oz. diced canned tomatoes (I didn't drain it)
1 tblsp Basil
1 tsp. oregano
4 c. vegetable broth
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Place all ingredients into slow cooker. Cover and cook on high for 5 hours. Removed bay leaves. Stir and serve.

1 cup = 0 Points

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