Vegetable Soup 36 Recipe

  • 5 carrots-sliced (medium)
  • 3 celery ribs, sliced (medium)
  • 3 onions, chopped (large)
  • 1 clove garlic, minced
  • 1 - 28 ounce can of tomatoes or quart of home canned
  • 1/2 cauliflower, cut into bite sized pieces (medium)
  • 12 ounces green beans, cut into thirds
  • 3 zucchini, sliced (medium)
  • 10 ounces baby spinach leaves
  • 1/2 cup chopped parsley
  • 2 chicken bouillon cubes
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 12 cups water
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil
Spray large soup pot with cooking spray, add 1 T. olive oil. Sauté chopped onions, celery and carrots for 5 minutes. Stir in rest of ingredients. You can add or omit vegetables; usually keeping to the non starchy vegetables. Mushrooms are good to add. You don't have to add all the water if your kettle is not large enough. Bring to a boil and then reduce heat to low and cook for 15 minutes. This soup is good to reduce your appetite before a meal or for a snack when you are hungry. It is good with a sprinkle of Parmesan cheese.
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