Homemade Potato Minestrone Soup

Much to my despair, it appears that summer is fading and fall is quickly approaching. But I suppose if there is an upside, it means soup season is upon us. So, if you are looking for a savory soup that’s full of vitamins and nutrients, try this potato minestrone soup recipe. Place it in the slow cooker in the morning and dinner will be ready when you are in the evening. Plus your house will have a tasty aroma wafting throughout.

2 (14.5 oz.) cans chicken broth

1 (28 oz.) can diced tomatoes

1 (16 oz.) can kidney beans, rinsed and drained

1 (15 oz.) can black beans

4 potatoes, peeled and chopped

1 Tbsp dried minced onion

1 Tbsp dried parsley flakes

1 tsp salt

2 tsp dried oregano

1 Tbsp minced garlic

1/2 tsp dried basil

1 tsp dried Italian seasoning

3 carrots, peeled and chopped

Combine all ingredients in a slow cooker. Cover and cook on low for 8 hours. If desired, top with shredded chicken, cheese or red pepper flakes. I like to serve it with some homemade bread fresh from the bread maker. Bon appetit!