Hearty Vegtable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1 lb. Carrots3 med. Onions4 lg. Celery Stalks3 lg. Garlic Cloves1/2 Small Head Green Cabbage3/4 lb. Graan Beans3 med. Zucchini2 cans (28 oz. each) Whole Tomatoes in Juice6 cups Chicken Broth or Vegtable Broth6 cups WaterSalt and Pepper to taste2 8-10 oz. bags of Spinach
Makes 28 1-cup servings.
1. Slice carrots into 1/2 inch rounds. Coarsley chop onions. Slice celery. Coat 12-quart stock pot with olive oil. Add carrots, onions, and celery to pot over medium-high heat. Using garlic press, crush garlic into pot; cook 8 minutes or until vegtables begin to soften, stirring occasionally.
2. Meanwhile, thinly slice cabbage. Trim green beans and cut into thirds. Cut each zucchini lengthwise in half, then slice crosswise into half-moons. Set vegtables aside seperately.
3.When carrots are tender-crisp add tomatoes with their liquid to saucepot, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Heat to boiling over high heat, stirring occasionally.
4. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach, briing to a boil. Turn heat off and cover, let sit for 10 minutes.
5. Cool soup slightly. ladle out portions for 2 days of snacking and for dinners; refrigerate. Pack remaining soup into 2-cup portions and freeze.
Number of Servings: 28
Recipe submitted by SparkPeople user NIECEYP.
1. Slice carrots into 1/2 inch rounds. Coarsley chop onions. Slice celery. Coat 12-quart stock pot with olive oil. Add carrots, onions, and celery to pot over medium-high heat. Using garlic press, crush garlic into pot; cook 8 minutes or until vegtables begin to soften, stirring occasionally.
2. Meanwhile, thinly slice cabbage. Trim green beans and cut into thirds. Cut each zucchini lengthwise in half, then slice crosswise into half-moons. Set vegtables aside seperately.
3.When carrots are tender-crisp add tomatoes with their liquid to saucepot, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Heat to boiling over high heat, stirring occasionally.
4. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach, briing to a boil. Turn heat off and cover, let sit for 10 minutes.
5. Cool soup slightly. ladle out portions for 2 days of snacking and for dinners; refrigerate. Pack remaining soup into 2-cup portions and freeze.
Number of Servings: 28
Recipe submitted by SparkPeople user NIECEYP.
Nutritional Info Amount Per Serving
- Calories: 72.1
- Total Fat: 2.2 g
- Cholesterol: 0.5 mg
- Sodium: 623.0 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 3.0 g
- Protein: 4.4 g