All You Can Eat Vegetable Soup

 

What you need:

-1 large onion, chopped

-2 large carrots, sliced

-3 stalks celery, sliced

-1-2 cloves garlic, crushed with press

-1 28oz. can whole tomatos in juice

-1/2 small head of cabbage, chopped

-1/2lb fresh or frozen green beans

-3 cups chicken broth 

-3 cups V8 juice

-1 tsp. salt

-1/4 tsp. black pepper

-2 zucchini, sliced

-9oz. bag fresh baby spinach leaves

How to:

Coat large stockpot with non-stick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occassionally. Add tomatos with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, V8 juice, and salt & pepper to taste; bring to a boil and simmer 10 minutes, stirring occassionally. Add zucchini and spinich; simmer another 10 minutes or until all vegetables are tender. Add additional broth or water as needed for desired thickness; substitute or add other non-starchy vegetables you like (cauliflower, kale, bok choy, okra, asparagus, leeks, etc.). 

 

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