Barb Lloyd up there in the snows of Michigan sent me this. It’s a good warmup soup, especially if you use the hot chili canned tomatoes. They can make you breathe flames.

Slow Cooker Soup

10 oz. baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced (I used powdered garlic)
4 c vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 T dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed (didn't have this so used the chilies tomatoes, Wow!)

Place all ingredients in a slow cooker, cover and cook on high for 5 hours.  Remove bay leaves, stir, and serve.

You can also cook in a large pot on the stovetop.  Bring to a boil and reduce heat to low; simmer, partly covered about 10 minutes.  Done!