VEGETABLE SOUP

VEGETABLE SOUP

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    CUPS


Ingredients

  • 1

    # CARROTS

  • # ONIONS (3 MED.)

  • 4

    LG STALKS CELERY

  • 2

    LG CLOVES GARLIC

  • 1

    # GREEN CABBAGE (1 SM HEAD)

  • ¾

    # GREEN BEANS

  • # ZUCCHINI (3 MED.)

  • 2 - 28

    OZ EACH WHOLE TOMATOES IN JUICE

  • 1

    CAN CHICKEN BROTH

  • 6

    C WATER

  • SALT & PEPPER

  • 2

    BAGS (8 OZ EACH) SPINACH

Directions

SLICE CARROTS 1/2 IN ROUNDS - COARSLEY CHOP ONIONS. SLICE CELERY. COAT 12 QT PAN WITH PAM. ADD CARROTS, ONIONS CELERY OVER MED HIGH. PRESS GARLIC INTO POT; COOK 8 MINUTES UNTIL SOFTENED. THINLEY SLICE CABBAGE (6 CUPS) CUT BEANS & ZUCCHINI - SET ASIDE. ADD TOMATOES - BREAK UP TOMATOES. ADD CABBAGE, GR BEANS, BROTH, WATER, 1 TSP SALT & 1/4 TSP PEPPER. HEAT TO BOILING. REDUCE TO LOW; COVER & SIMMER 10 MINUTES. STIR IN ZUCCHINI & SPINACH & HEAT TO BOIL. REDUCE TO LOW FOR 10 MINUTES.


Nutrition

Facebook Conversations