Categories: Soup, diet

Ingredients

• 1 pound carrots, sliced
• 3 onions,medium (1 1/2 pounds)chopped
• 4 stalk celery, sliced
• 2 cloves garlic, large cloves, crushed in press
• 2-28 oz cans whole tomatoes in juice
• 1/2 small head green cabbage, thinly sliced(1-pound)
• 3/4 pound green beans, trimmed and each cut into thirds
• 1 48-oz can chicken broth
• 6 cups water
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 medium zucchini, sliced into half-moons (1 1/4 pounds)
• 2-6 oz bags baby spinach leaves

Directions

1. 1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.

2. 2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.

3. 3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

4. Nutritional information is based on 1 cup of soup

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