Oct. 12, 2012 11:11 pm
Updated: Oct. 13, 2012 8:21 pm
I found this recipe some years ago in a magazine, and have saved it since. I finally scanned and saved the recipe in it's entirety today, in fact the last of perhaps 100 clippings that I've scanned today... I'm not sure that I'll be able to stand upright
tomorrow, I've spent so much time hunched over my laptop... I didn't think to pull it closer to me that I could sit upright! So, here is the basic vegetable soup recipe, the alternative additions will come soon...
Hearty Vegetable Soup
1 lb carrots, peeled and sliced
1 1/2 lbs onions, diced
4 stalks of celery, sliced
2 lg. cloves of garlic, minced
1 lb green cabbage (about 1/2 of a small head,) sliced thin
3/4 lb green beans, trimmed and cut to 1" pieces
1 1/4 lbs zucchini, sliced into half moons
2x28oz cans whole tomatoes
48 ozs chicken broth
6 C water
salt & pepper to taste
2 bags baby spinach
Spray a large stock pot with cooking spray, and place over med/hi heat. Add carrots, onions, celery and garlic, and sautee until carrots begin to soften, about 8 minutes, stirring occasionally.
Add tomatoes (with liquid) crushing with spoon, cabbage, green beans, chicken broth and water. Season with 1 tsp salt and 1/8 tsp pepper. Bring to a boil. Reduce heat, cover the pot, and simmer10 minutes.
Increase heat to hi, stir in zucchini and spinach, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Taste for salt/pepper.
Remove the pot from the heat, and allow to cool slightly. Measure into 2 cup servings. Cool completely, and freeze all of the soup that you won't use in 2 days, and refrigerate remaining.
Coming soon, the variations: Minestrone, Mexican Chicken soup, Greek Fish stew, Southwest Chili, Thai Shrimp soup, Goulash, and Red Beans & Rice stew.
Be happy, be healthy, be crazy!