Hearty vegetable Soup

1 lb. carrots, sliced
3 med. onions (1-1/2 lbs.) chopped (4 c.)
4 lg. stalks celery, sliced
2 lg. cloves garlic, crushed with press
2 cans (28 oz. each) whole tomatoes in juice
1/2 sm. head green cabbage (1 lb.) thinly sliced (6c.)
3/4 lb. green beans, trimmed and cut into thirds
1 can (48-49 oz.) chicken broth
6 c. water
S & P
3 med. zucchini (1-1/4 lbs.) sliced into half-moons
2 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.