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Hearty Vegetable Soup
To me there is nothing better on a chilly winter night than a bowl of soup. After I found this recipe in a magazine I couldn't wait to try it out. And it didn't dissappoint. With a few variations from the recipe (I do not like cabbage, for instance) it was delicious.
A warning: This recipe makes a lot of soup, the idea being that you make enough for one meal and then freeze the rest for later use. If you are not a fan of freezing foods, then just cut the recipe in half.
HEARTY VEGETABLE SOUP, adapted from Good Housekeeping, Oct. 2007
Ingredients:
1 lb. carrots, peeled and chopped.
2-3 medium size onions
4 large celery stalks
2 garlic cloves
1 lb. fresh green beans (or two cans)
2-3 medium zuchini
2 cans (28 oz. each) of whole tomatoes in juice
2 cans (approx. 48 oz. each) of chicken broth
fresh spinach
salt and pepper to taste
To Prepare:
1. Slice carrots, onions and celery.
2. Coat one 12-quart pot or two large cooking pots with nonstick cooking spray.
3. Add carrots, onion and celery (divide between both pots) and crush garlic.
4. Cook over medium heat until vegetables begin to soften.
5. While vegetables are cooking, trim and cut green beans and zuchini. Set aside.
6. After vegetables are softened, add tomatoes (with their juice) to the pot(s). Break apart tomatoes with your spoon.
7. Add green beans, chicken broth, salt and pepper, and a few cups of water to pot(s).
8. Heat to boiling over high heat, stirring occasionally.
9. Reduce heat to low, cover and simmer for 10 minutes.
10. Add zuchini and spinac and heat to boiling.
11. Reduce heat and simmer another 10 minutes or until done.
Enjoy!
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