3 tablespoons olive oil, butter
2 small onions, chopped
2 tomatoes, chopped
2 carrots, peeled and chopped
2 green beans, chopped
3 tablespoons canned tomato paste
3 tablespoons red wine
salt and pepper to taste
1 handful fresh mint leaves
1 (6 ounce) package fresh spinach, rinsed and dried
1 teaspoon dried basil
1 teaspoon dried mint leaves
1 teaspoon dried basil
2 cups dried potatoes, cubed
3 cups chicken broth
1 tablespoon crushed garlic
1 pinch paprika
Heat oil in a slow cooker over medium heat. Add onions and tomatoes, carrots and green beans and cook about 6 minutes. Stir in tomato paste, red wine, salt and pepper. Simmer about 15 minutes more.
Stir potatoes and broth into the pan and cook about 2 minutes more. Soup is done when both sides are tender.
In a separate large bowl, combine tomato paste with red wine, Cajun salt, paprika, and remaining 1/3 cup water. Bring to a boil, then reduce heat to low and simmer for 1 hour. Stir in the spinach and basil. Season with paprika as needed and serve hot with pasta or soup mixture, chicken or otherwise prepared meat.
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