Vegetable Soup

4 T. Oil
1cup diced fresh onion
1cup diced carrot
1cup diced celery
4 cloves garlic(diced)
1 can crushed tomatoes(28oz)
1 can diced tomatoes(14.5)
1 cup diced potatoes
1 1/2 cup zucchini, cut in small pieces
1 1/2 cup green beans, cut up
1 pkg sliced baby bella mushrooms (8oz)
2 cans great Northern beans (14.5 oz)
1 pkg fresh spinach (5oz)
2 tsp dried rosemary
2 tsp dried sage
2 Tbsp grated parmesan cheese
3 Tbsp soy sauce
2 Tbsp red wine vinegar
80 oz water

I used the combination of crushed and diced tomatoes for no specific reason other than it was what I had on hand. I also try to use low or no salt varieties of anything whenever possible.

In a large stockpot, saute mushrooms in 1/2 of the oil till they are browned, remove and save for later. Cook the carrots, onions, and celery in the remaining oil till soft, about 20-25 minutes. Add the tomatoes, water, garlic,salt,thyme,rosemary,vinegar, soy sauce, green beans and diced potato. Bring to a boil, then turn heat to low and cook for 35 to 40 min. Add white northern beans, mushrooms and spinach and cook for an additional 10-15 minutes or until everything is heated through.

Serving Size: 24 (1cup)servings

Number of Servings: 24

Recipe submitted by SparkPeople user TEAROSE721.