Acadia's Vegetable Soup (Not Vegetarian)

Soups Up! This recipe was inspired by the ingredients for RSC #13 although it was not entered in the the actual contest since there was a limit to how many recipes could be entered. Enjoy.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 2  cups sweet onions (sliced)
• 42  ounces chicken broth
• 1  cup  baby carrots (fresh and chopped)
• 5  ounces frozen spinach
• 15 1⁄2 ounces chickpeas
• 8 1⁄4 ounces pineapple chunks (and juice)
• 1  teaspoon  sesame oil (to taste)
• 1  tablespoon soy sauce (to taste)

Directions

1. In a large dutch oven (5-quarts) on medium heat add butter.
2. Saute sliced onions until translucent, about 5 minutes.
3. Add chicken broth to dutch oven, then carrots, spinach and chickpeas.
4. Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots are tender.
5. Uncover dutch oven.
6. Add pineapple and juice to the soup.
7. Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes.
8. Serve and enjoy!