| | Directions | | Slice carrots and coarsely chop onions. Slice celery. Coat 12 qt. stockpot with nonstick spray. Add carrots, onions & celery to pot over medium high heat. Using garlic press, crush garlic into pot; cook 8 minutes or until vegetables begin to soften. Meanwhile, thinly slice cabbage, trim beans and cut into thirds. Cut each zucchini lengthwise in half, then slice. Set vegetables aside. When carrots are tender crisp, add tomatoes with juice, breaking up tomatoes with spoon. Add cabbage, green beans, chicken broth, water, 1 tsp. salt and 1/4 tsp. ground black pepper. Heat to boiling, stirring occasionally. Reduce heat to simmer, cover & cook 10 minutes. Increase heat to high, stir in zucchini and spinach and heat to boiling. Reduce heat to low, cover & simmer 10 minutes or until all vegetables are tender. Serve. Soup freezes well. Basic vegetable soup can be varied by adding additional ingredients to your liking. |
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| Ingredients | | - |  | 1 pound carrots |
| - | | 1 1/2 pounds onions |
| - | | 4 stalks celery |
| - | | 2 cloves garlic |
| - | | 1 pound green cabbage |
| - | | 3/4 pound green beans |
| - | | 1 1/4 pounds zucchini |
| - | | 2 cans whole tomatoes inch juice |
| - | | 6 cups chicken broth |
| - | | 6 cups water |
| - | | salt & pepper |
| - | | 2 bags baby spinach (8 ounce bags) |
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