| | Directions | | 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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| Ingredients | | - |  | 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 |
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