3 cans (14-oz each) vegetable broth
2 cups unpeeled cubed potatoes
2 cups sliced leeks, white part only
1 can (14.5-oz) diced tomatoes, undrained
1 medium onion, chopped
1 cup chopped or shredded cabbage
1 cup sliced celery
1 cup sliced carrots
3 garlic cloves, chopped
1/8 tsp rosemary
1 can (16-oz) great nothern beans, rinsed and drained
salt to taste
freshly ground black pepper to taste
In a 5-quart slow cooker/crock pot, combine the broth, potatoes, leeks, tomatoes, onion, cabbage, celery, carrots, garlic, and rosemary. Cover and cook on low 8 hours.
Stir in the beans and season with the salt and pepper. Replace cover and cook an additional 30 minutes.
Yield: 8-10 servings