Bab's Veggie Soup

Name: Bab''s Veggie Soup Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 16
Ingredients: 1 Tbsp Extra virgin olive oil; 1 small onion diced; 1 lg celery rib with leaves (sliced); 6 med carrots (sliced); 1-2 tsp garlic (chopped); 7 cups water; 4 cups vegetable broth ( 2-14 oz cans); 1 can tomato paste; 1 can diced tomatoes; 1/2-1 Tbsp ground cumin; 1 tsp cayenne pepper; 1 Tbsp dried parsley; 1 Tbsp fresh cilantro (chopped); 1 can organic pinto beans (drained and rinsed); 1/2 head cabbage (shredded); 11/2 cups fresh green beans (cut in pieces); 4 oz fresh sliced mushrooms; 6 oz baby spinach (chopped); 4 cups cooked potatoes(diced); salt and pepper to taste

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 16

Ingredients

1 Tbsp Extra virgin olive oil1 small onion diced1 lg celery rib with leaves (sliced)6 med carrots (sliced)1-2 tsp garlic (chopped)7 cups water4 cups vegetable broth ( 2-14 oz cans)1 can tomato paste1 can diced tomatoes1/2-1 Tbsp ground cumin1 tsp cayenne pepper1 Tbsp dried parsley1 Tbsp fresh cilantro (chopped)1 can organic pinto beans (drained and rinsed)1/2 head cabbage (shredded)11/2 cups fresh green beans (cut in pieces)4 oz fresh sliced mushrooms6 oz baby spinach (chopped)4 cups cooked potatoes(diced)salt and pepper to taste

Directions

Saute the onion, celery, carrots, and garlic in oil until softened. Add rest of ingredients and simmer until vegetables are cooked but not mushy. May need to adjust cumin and cayenne powders to taste.

Serving Size:�16 - cup servings

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 103.8
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 421.9 mg
Total Carbs: 20.0 g
Dietary Fiber: 5.2 g
Protein: 4.7 g

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