1 lb Little Potatoes, diced ½ bag

2 large carrots peeled and diced

1 stalk celery thinly sliced

1/2 medium onion diced

4 cups chicken or vegetable broth

2 teaspoons Italian seasoning

1 teaspoon salt

1 teaspoon minced garlic

¼ teaspoon black pepper

2 bay leaves

1 cup frozen corn

1 cup frozen peas

1 cup frozen green beans

1 cup evaporated milk or cream

2 tablespoons corn starch

1 cup finely chopped fresh spinach

Add potatoes, carrots, celery, onion, broth, Italian seasoning, salt, garlic, pepper, and bay leaves to 3-4 quart slow cooker

(OPTIONAL: sauté vegetables and seasoning in 2 tablespoons oil before adding to slow cooker). Cover and cook on low for 6-8 hours, until potatoes and carrots are tender.

Turn the slow cooker to high. Add corn, peas, and beans. Stir together milk or cream and cornstarch and add to the slow cooker. Stir until combined.

Cover and cook on high for 30 minutes – 1 hour, until vegetables are heated through and soup is slightly thickened. Stir in spinach and season to taste.

*adapted from https://www.thereciperebel.com/