All You Can Eat Soup
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
24 cups
ingredients
- 5 medium carrots
- 3 celery ribs
- 3 large onions
- 1 garlic clove
- 793.78 g tomatoes, diced
- 1 medium cauliflower
- 340.19 g green beans
- 3 medium zucchini
- 283.49 g spinach leaves
- 118.29 ml parsley
- 2 bouillon cubes
- 4.92 ml salt
- 2.46 ml pepper
- 2839.08 ml water
directions
- Preparation.
- Slice carrots, green beans & zucchini into 1" slices.
- Slice celery.
- Chop onions, spinach, and parsley.
- Cut cauliflower into bite-sized pieces.
- Cooking.
- Lightly oil or spray an 8 quart pot.
- Over med-high heat, add carrots, celery, onions and garlic.
- Cook, stirring occasionally, about 5 minutes.
- Stir in tomatoes with juices.
- Add remaining ingredients and water.
- Heat to boiling over high heat, stirring occasionally.
- Reduce heat to low; cover and simmer, stirring occasionally, for 15 to 20 minutes or until veggies are tender.
- Taste and add more salt and pepper if needed.
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RECIPE SUBMITTED BY
Pa. Hiker
Plum, Pa
I'm a father of three older children (college age), an avid hiker who likes to actually cook on hikes instead of eating packaged meals, a woodworker, gardener, photographer. I design websites, specializing in sites for Non-Profit groups.