Seven Vegetable Soup / Slow-cooker

2 14-ounce cans vegetable or chicken broth
2 cups shredded cabbage or coleslaw mix
1 15-ounce can diced tomatoes
1 15-ounce can extra-thick and zesty seasoned tomato sauce
6 medium 2 cups new red potatoes cut into 1/2-inch cubes
2 medium 2 cups carrots sliced 1/4-inch thick
1 medium 1/2 cup onion chopped
1 cup chopped celery
2 bay leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 10-ounce package frozen creamed spinach thawed
4 ounces 1 cup shredded Cheddar cheese

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 serve spoon into individual serving bowls sprinkle with cheese.
calories 150 fat:5g cholesterol 15mg sodium 1070mg carbohydrates 21g fiber 5g protein 8g makes 8 servings