"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Hearty Vegetable Soup Recipe

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This recipe for Hearty Vegetable Soup, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, January 2, 2008


1 lb carrots
1 1/2 lbs onions (3 medium)
4 lg stalks celery
2 lg cloves garlic
1 lb green cabbage (1/2 small head)
3/4 lb green beans
1 1/4 lb zucchini (3 medium)
2 cans (28 oz each) whole tomatoes in juice
1 can (48 oz) chicken broth
6 cups water
Salt and pepper
2 bags ( 8 oz each) baby spinach leaves

Slice carrots into 1/2 inch rounds. Coarsely chop onions.
Slice celery. Coat 12-qt stockpot with nonstick cooking spray.
Add carrots, onions, and celery to pot over medium-high heat.
Using garlic press, crush garlic into pot; cook 8 minutes or
until vegetables begin to soften, stirring occasionally.

Meanwhile, thinly slice cabbage (you should have 6 cups).
Trim green beans and cut each into thirds. Cut each zucchini
lengthwise in half, then slice crosswise into half-moons. Set
vegetables aside separately.

When carrots are tender-crisp, add tomatoes with their
liquid to saucepot, breaking up tomatoes with side of spoon.
Add cabbage, green beans, chicken broth, water, 1 tsp salt
and 1/4 tsp ground black 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.

You can boil a chicken and use the broth and chicken to make
this a great chicken vegetable soup. You can also add different
vegetables, rice, noodles, spaetzle, . . . . lots of possibilities!




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