All Veggie Soup

• 8 cups Vegetable Stock
• 1/2 cups Diced Onion
• 20 whole Baby Carrots Chopped
• 2 stalks Celery, Chopped
• 1 bunch Broccoli, Chopped
• 15 ounces, weight Canned Corn
• 14 ounces, weight Diced Tomatoes
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Oregano
• 2 teaspoons Parsley
• 3/4 cups Orzo
• 1 cup Chopped Fresh Spinach
• 1/4 cups Cold Water
• 2 Tablespoons Cornstarch

1. Put the veggie stock and onion into a large pot. Put heat on medium high. Once the stock has come to a boil, add carrots, celery and broccoli. Simmer for a few minutes then add your corn and tomatoes WITH the liquid from the can. Add your garlic, oregano and parsley and some salt and pepper. Simmer for about 30 minutes. Add orzo and spinach at the same time and boil until orzo is tender. When orzo is done, combine the cold water and corn starch in small bowl and stir. Pour into the pot. Simmer for about 10 minutes. Serve with fresh Italian bread!

vegetable stock, onion, carrots, stalks celery, broccoli, corn, tomatoes, garlic, oregano, parsley, fresh spinach, ubc, cornstarch

Taken from tastykitchen.com/recipes/soups/all-veggie-soup/ (may not work)