All You Can Eat Soup

• 5 medium carrots
• 3 celery ribs
• 3 large onions
• 1 garlic clove
• 28 ounces tomatoes, diced
• 12 medium cauliflower
• 12 ounces green beans
• 3 medium zucchini
• 10 ounces spinach leaves
• 12 cup parsley
• 2 bouillon cubes
• 1 teaspoon salt
• 12 teaspoon pepper
• 12 cups water

1. Preparation.
2. Slice carrots, green beans & zucchini into 1" slices.
3. Slice celery.
4. Chop onions, spinach, and parsley.
5. Cut cauliflower into bite-sized pieces.
6. Cooking.
7. Lightly oil or spray an 8 quart pot.
8. Over med-high heat, add carrots, celery, onions and garlic.
9. Cook, stirring occasionally, about 5 minutes.
10. Stir in tomatoes with juices.
11. Add remaining ingredients and water.
12. Heat to boiling over high heat, stirring occasionally.
13. Reduce heat to low; cover and simmer, stirring occasionally, for 15 to 20 minutes or until veggies are tender.
14. Taste and add more salt and pepper if needed.

carrots, celery, onions, garlic, tomatoes, cauliflower, green beans, zucchini, spinach, parsley, bouillon cubes, salt, pepper, water

Taken from www.food.com/recipe/all-you-can-eat-soup-348687 (may not work)