This recipe comes out of a local electric company magazine. We love hearty soups on the cold, damp days. This recipe fits the bill. Just place everything in the crock pot, go to work, come home to a wonderful soup. This makes a large crockpot of soup. For thicker soups you can use less broth, for thinner soups, use more. The cups measurement for the broth is up to your preference.

Ingredients

8 serv.

chicken broth↗12 -15 cups
medium onions, chopped↗2
celery ribs, chopped↗5
parsnips, chopped↗5
cabbage, shredded↗8 cups
bell peppers, chopped↗4
mushrooms, sliced↗8 ounces
frozen chopped spinach1 package
10 ounce
frozen broccoli florets↗1 package
10 ounce
cauliflower, frozen↗1 package
10 ounce
chopped gingerroot2 -3 pieces
optional
crushed tomatoes↗1 can
14 1/2 ounce
black pepper↗1 tablespoon
kosher salt↗1 tablespoon

Step-by-step instructions

1
Combine all ingredients in crockpot.
2
Cover.
3
Cook on low 6-8 hours.
4
May adjust the salt and pepper to taste.

Source: food.com

Original recipe ↗

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