VEGETABLE SOUP
By conniebrady
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Ingredients
- 1 # CARROTS
- 1 1/2 # ONIONS (3 MED.)
- 4 LG STALKS CELERY
- 2 LG CLOVES GARLIC
- 1 # GREEN CABBAGE (1 SM HEAD)
- 3/4 # GREEN BEANS
- 1 1/4 # 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
Details
Servings 28
Preparation
Step 1
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.
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