Basic Soup Recipe

(from kylerhea’s recipe box)

Source: Good Housekeeping

Categories: January2011, healthy, soups

Ingredients

  • 1 lb. carrots, sliced
  • 3 med. onions (1 1/2 lbs.), chopped (4 c.)
  • 4 lg. stalks celery, sliced
  • 2 lg. cloves garlic, crushed with press
  • 2 cans (28 oz. each) whole tomatoes in juice
  • 1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
  • 3/4 lb. green beans, trimmed and each cut into thirds
  • 1 can (48 to 49 oz.) chicken broth
  • 6 c. water
  • Salt and pepper
  • 3 med. zucchini (1 1/4 lbs.), sliced into half-moons
  • 2 bags (6 oz. each) baby spinach leaves

Directions

  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. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.

  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.

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