3 (14 oz. ea.) cans vegetable broth
2 cups cubed unpeeled potatoes
2 cups sliced leeks (about 3 medium), white parts only
1 (14 1/2 oz.) can diced tomatoes, undrained
1 medium onion, chopped
1 cup chopped or shredded cabbage
1 cup celery
1 cup sliced peeled carrots
3 garlic cloves, chopped
pinch dried rosemary
1 (16 oz.) can white beans, drained
salt and pepper

Combine all ingredients except beans, salt and pepper in slow cooker. Cover and cook on high 8 hours. Stir in beans and season to taste with salt and pepper. Cover and cook about 30 minutes or till beans are heated through.

Makes 10 servings.

Submitted by: Karen LaValley