Janet's Vegetable Soup
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 10
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, sliced
- 2 (14 1/2ounce) cans reduced-sodium fat-free chicken broth
- 1 (28 ounce) can whole canned tomatoes, squished
- 1 (15 ounce) can pink beans, drained and rinsed
- 3 carrots, peeled and sliced
- 4 russet potatoes, peeled and cubed
- 1⁄4 of a green cabbage, chopped
- 15 string beans, cleaned and cut into medium pieces
- 5 large spinach leaves, stem removed and chopped
- 2 zucchini, sliced
- 6 button mushrooms, sliced
- salt and pepper
Directions
- Heat olive oil in a large pot or dutch oven.
- Add chopped onions, sautee until soft.
- Add broth and equal amount of water.
- Add squished canned tomatoes and their juice.
- Add carrots, potatoes, cabbage, and bring to a simmer. After these veggies have had time to cook, add zucchini, string beans, mushrooms, garlic, and drained rinsed beans.
- Simmer until all veggies are tender.
- Salt and pepper to taste.
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