Veggie Soup

  1. 1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
  2. 2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
  3. 3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
  4. Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.
  5. Try one of these seven simple variations:
  6. * Minestrone Soup
  7. * Mexican Chicken Soup
  8. * Greek Fish Stew
  9. * Southwest Chili
  10. * Thai Shrimp Soup
  11. * Goulash
  12. * Red Beans and Rice Stew

minutes, minutes

Taken from www.epicurious.com/recipes/member/views/veggie-soup-50024414 (may not work)

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