Hearty vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1 lb. carrots, sliced3 med. onions (1-1/2 lbs.) chopped (4 c.)4 lg. stalks celery, sliced2 lg. cloves garlic, crushed with press2 cans (28 oz. each) whole tomatoes in juice1/2 sm. head green cabbage (1 lb.) thinly sliced (6c.)3/4 lb. green beans, trimmed and cut into thirds1 can (48-49 oz.) chicken broth6 c. waterS & P3 med. zucchini (1-1/4 lbs.) sliced into half-moons2 bags (6 oz. each) baby spinach leaves
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.
Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 tsp. ground black pepper; heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 10 min., stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 min. or until all vegetaables are tender.
Makes 28 cups.
Number of Servings: 28
Recipe submitted by SparkPeople user DOTTIEHTS.
Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 tsp. ground black pepper; heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 10 min., stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 min. or until all vegetaables are tender.
Makes 28 cups.
Number of Servings: 28
Recipe submitted by SparkPeople user DOTTIEHTS.
Nutritional Info Amount Per Serving
- Calories: 56.5
- Total Fat: 0.8 g
- Cholesterol: 0.5 mg
- Sodium: 502.2 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.0 g
- Protein: 4.0 g
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