vegetable soup

*Kitchen Basic Vegetable Stock, 4 cup (remove)
Cauliflower, raw, 1 head, medium (5-6" dia) (remove)
Broccoli, fresh, 1 stalk (remove)
Onions, raw, 1 cup, chopped (remove)
*Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove)
Spinach, fresh, 1 bunch (remove)
Zucchini, 1 cup, sliced (remove)
Mushrooms, fresh, 1 cup, pieces or slices (remove)
*Fire Roasted Tomato Recipe Starter Progresso, 0.5 cup (remove)
Ginger Root, 3 tsp (remove)
Garlic, 3 tsp (remove)
Chili powder, 2 tbsp (remove)
Pepper, black, 1 tbsp (remove)
Salt, 1 tbsp (remove)
*Pepper, Poblano 1 Pepper, 1 serving (remove)
Celery, raw, 2 stalk, large (11"-12" long) (remove)
Carrots, raw, 1 cup, chopped (remove)
Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container), 260 gram(s) (remove)
Water, tap, 4 cup (8 fl oz) (remove)
1 tsp canola oil

-Boil water and vegetable stock in a pot
-Add cauliflower, broccoli, red pepper, celery, carrots and spinach
- Add salt, pepper, ginger, and garlic
- Saute mushrooms, onions, poblano pepper, celery, and zucchini in 1 tsp canola oil
- Add chili powder
- Add Fire roasted tomato recipe starter
- Add cannellini beans


Serving Size: Makes 12 - 1 cup serving

Number of Servings: 12

Recipe submitted by SparkPeople user CHEFDAP.