"All you can eat diet" soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound(s) carrots, sliced
3 medium (1 1/2 pounds) onions, chopped
4 stalk(s) celery, sliced
2 large cloves garlic, crushed with press
2 can(s) (28 ounces each) whole tomatoes in juice 1/2 small (1-pound) head green cabbage, thinly sliced
3/4 pound(s) green beans, trimmed and cut into thirds
1 can (48 oz) chicken broth
6 cup(s) water
1 tsp salt
1/4 teaspoon(s) ground black pepper
3 medium (1 1/4 pounds) zucchini, sliced into half-moons
2 bag(s) (6 ounces each) baby spinach leaves
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Directions: |
Directions: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.
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.
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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Number Of
Servings: |
Number Of
Servings:28 cups |
Preparation
Time: |
Preparation
Time:1 hour and 10 minutes |
Personal
Notes: |
Personal
Notes: This is a really good veggie soup.
Years ago, this soup was the trendy diet.
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This recipe for "All you can eat diet" soup is from