Vegetable Soup

• 2 quarts Water
• 2 teaspoons Salt
• 6 ounces, weight Green Beans, Washed And Chopped
• 4 Tablespoons Olive Oil
• 1 whole Onion, Peeled And Chopped
• 2 cloves Garlic, Peeled And Chopped
• 1 whole Turnip, Washed, Peeled And Chopped
• 1 whole Potato, Washed, Peeled And Chopped
• 6 ounces, weight Pumpkin, Peeled And Chopped
• 5 ounces, weight Carrot, Washed, Peeled And Chopped
• 1/2 whole Green Pepper, Washed And Chopped
• 1 whole Zucchini, Washed And Chopped
• 6 ounces, weight Swiss Chard, Chopped
• 4 ounces, weight Peas, Washed
• 6 ounces, weight Spinach, Chopped

1. 1. Bring a large pot with the water and salt to a boil.
2. 2. Add green beans and olive oil and simmer for 10-12 minutes.
3. 3. Add onion, cloves of garlic, turnip, potato, pumpkin, carrot, green pepper and cook over medium heat for 10-12 minutes.
4. 4. Add zucchini, Swiss chard and peas. Simmer for 15-17 minutes. All vegetables should be tender at this point.
5. 5. Add spinach and cook over low heat for 3-4 minutes more.
6. 6. Use a blender to make a pureed soup.
7. 7. Serve and enjoy your vegetable soup.

water, salt, green beans, olive oil, onion, garlic, washed, pumpkin, weight carrot, green pepper, zucchini, weight swiss chard, weight spinach

Taken from tastykitchen.com/recipes/soups/vegetable-soup-2/ (may not work)