Veggie Soup

Minutes to Prepare: 5
Minutes to Cook: 20

Number of Servings: 24

Ingredients

1.0 cup slices Carrots, cooked1.0 cup, diced Celery, cooked4.0 clove Garlic0.5 pepper Jalapeno Peppers8.0 fl oz White Wine2.0 tbsp Soy Sauce4.0 cup Chicken stock, home-prepared4.0 tbsp Extra Virgin Olive Oil3.0 cup Cooked Onion1.5 cup Zuccini Squash2.0 tsp Sriracha Hot Sauce (Rooster sauce)3.0 cup Cabbage, boiled 1.0 serving 1 Med. Green Bell Pepper0.5 cup Kroger Canned Cut Green Beans100.0 gram(s) bell pepper, red, sweet, raw1.5 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter)

Directions

Build flavors slowly. Saute onions and garlic in olive oil over medium heat. Add celery and carrots and let it sweat at least 5 minutes. Increase heat to high and add white wine. When boiling add cabbage and stir. Let simmer 2 minutes. Add bell peppers and seasonings and stir. Let simmer 2 minutes. Add remaining ingredients and stir. Reduce heat and simmer 5 minutes. Serving Size: One large pot

Number of Servings: 24.0

Recipe submitted by SparkPeople user JMUDSE.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving