Before you get started, you will need a 12 qt pot, or you can half the recipe.

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 each cut into thirds
  • 1 can(s) (48-ounce) chicken broth
  • 6 cup(s) water
  • 1 teaspoon(s) 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

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 often, stirring occasionally.
  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. 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.

    Nutritional information is based on 1 cup of soup

    Calories 45
    Total Fat 1g
    Saturated Fat –
    Cholesterol –
    Sodium 410mg
    Total Carbohydrate 9g
    Dietary Fiber 4g
    Sugars –
    Protein 2g