Vegetable Soup
Ingredients
1 1/2 T grape seed oil
1 onions, cut into medium cubes
1 – 2 leeks, sliced
3 cloves, garlic
1 green zucchini, slicked thick
1 yellow zucchini, sliced thick
1 red pepper, cut into cubes
3 medium carrots, cut into smaller chucks
3 medium potato, unpeeled and diced
2 tomatoes, diced
2 cans low sodium diced tomatoes
any beans you have at home, optional
10 cups of low sodium chicken broth
large handful of loosely packed spinach
Directions
Heat oil in large soup pot over medium high flame. Add onions and sauté a few minutes. Add leeks, zucchinis, bell peppers and garlic and sauté until everything is tender. Add chicken broth, carrots, celery, potatoes, fresh tomatoes and the tomatoes from the cans. Bring to a boil. Reduce heat to low and simmer until the vegetables and beans are soft and tender. Just before serving, add whole spinach. Serves 10 – 12.
1 1/2 T grape seed oil
1 onions, cut into medium cubes
1 – 2 leeks, sliced
3 cloves, garlic
1 green zucchini, slicked thick
1 yellow zucchini, sliced thick
1 red pepper, cut into cubes
3 medium carrots, cut into smaller chucks
3 medium potato, unpeeled and diced
2 tomatoes, diced
2 cans low sodium diced tomatoes
any beans you have at home, optional
10 cups of low sodium chicken broth
large handful of loosely packed spinach
Directions
Heat oil in large soup pot over medium high flame. Add onions and sauté a few minutes. Add leeks, zucchinis, bell peppers and garlic and sauté until everything is tender. Add chicken broth, carrots, celery, potatoes, fresh tomatoes and the tomatoes from the cans. Bring to a boil. Reduce heat to low and simmer until the vegetables and beans are soft and tender. Just before serving, add whole spinach. Serves 10 – 12.
Dairy Free , Vegan
Submited by : Janet Bernstein
