Slow-Cooker Spinach Tomato Vegetable Soup

Ingredients

• Spinach

  Raw

  1 package (10 oz) or 284g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  1 cloves, minced or 3g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Bay leaf

  Spices

  2g or 2g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. Add the spinach, carrots, celery, onion, garlic, vegetable broth, canned tomatoes (with their juices), bay leaf, basil, oregano, and crushed red pepper to the slow cooker. Season to taste with salt and black pepper.
2. Cover and cook on High until the vegetables are tender and flavors meld, about 5 hours.
3. Remove bay leaf. Taste and adjust seasoning, then stir and serve hot.