All You Can Eat Soup

I found this recipe here, but it feel off the list so I thought I would add it back. The low calories and low carbs makes it great for dieters, Lack of meat makes it great for vegetarians. The taste makes it great for everyone.

• Ready In: 1 hr
• Yields: 24 cups

Ingredients

• 5  medium carrots
• 3  celery ribs
• 3  large onions
• 1  garlic clove
• 28  ounces tomatoes, diced
• 1⁄2 medium cauliflower
• 12  ounces green beans
• 3  medium zucchini
• 10  ounces  spinach leaves
• 1⁄2 cup parsley
• 2  bouillon cubes
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 12  cups water

Directions

1. Preparation.
2. Slice carrots, green beans & zucchini into 1" slices.
3. Slice celery.
4. Chop onions, spinach, and parsley.
5. Cut cauliflower into bite-sized pieces.
6. Cooking.
7. Lightly oil or spray an 8 quart pot.
8. Over med-high heat, add carrots, celery, onions and garlic.
9. Cook, stirring occasionally, about 5 minutes.
10. Stir in tomatoes with juices.
11. Add remaining ingredients and water.
12. Heat to boiling over high heat, stirring occasionally.
13. Reduce heat to low; cover and simmer, stirring occasionally, for 15 to 20 minutes or until veggies are tender.
14. Taste and add more salt and pepper if needed.