Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Seven Vegetable Soup

2 (14-oz.) cans vegetable or chicken broth
2 cups shredded cabbage
1 (15-oz.) can diced tomatoes
1 (15-oz.) can extra-thick and zesty seasoned tomato sauce
6 med. (2 cups) new red potatoes, cut into ½” cubes
2 med. (2 cups) carrots, sliced 1/4” thick
1 med. (½ cup) onion, chopped
2 ribs (1 cup) celery, chopped
2 bay leaves
½ t. dried basil leaves
½ t. salt
½ t. ground black pepper
1 (10-oz.) pkg. frozen creamed spinach, thawed
4 oz. (1 cup) Cheddar Cheese, shredded

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Combine all ingredients in slow cooker except creamed spinach and cheese. Cover; cook on Low heat setting for 8 to 10 hours or until carrots and potatoes are tender. Increase heat setting to High. Stir thawed spinach into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened (6 to 10 minutes). To serve, spoon into individual serving bowls; sprinkle with cheese. Makes 8 (1 1/3-cup) servings. TIP: For an easy shortcut, you can substitute coleslaw mix in place of the shredded cabbage. Nutrition Facts (1 serving): Calories 150, Fat 5g, Cholesterol 15mg, Sodium 1070mg, Carbohydrates 21g, Dietary Fiber 5g, Protein 8g

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