Vegetable Soup 36 Recipe

  • 5 carrots-sliced (medium)
  • 3 celery ribs, sliced (medium)
  • 3 onions, chopped (large)
  • 1 clove garlic, minced
  • 1 - 28 ounce can of tomatoes or quart of home canned
  • 1/2 cauliflower, cut into bite sized pieces (medium)
  • 12 ounces green beans, cut into thirds
  • 3 zucchini, sliced (medium)
  • 10 ounces baby spinach leaves
  • 1/2 cup chopped parsley
  • 2 chicken bouillon cubes
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 12 cups water
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil
Spray large soup pot with cooking spray, add 1 T. olive oil. Sauté chopped onions, celery and carrots for 5 minutes. Stir in rest of ingredients. You can add or omit vegetables; usually keeping to the non starchy vegetables. Mushrooms are good to add. You don't have to add all the water if your kettle is not large enough. Bring to a boil and then reduce heat to low and cook for 15 minutes. This soup is good to reduce your appetite before a meal or for a snack when you are hungry. It is good with a sprinkle of Parmesan cheese.
Similar Recipes
Slow Cooker Vegetable Soup
baking potato
black pepper
chicken bouillon granules
Simple Hamburger Vegetable Soup
bay leaf
beef bouillon cubes
Slow Cooker Vegetable Beef Soup
beef bouillon granules
beef broth
chicken broth

Vegetable Soup 36 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2020 Tecstra Systems, All Rights Reserved,