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All You Can Eat Vegetable Soup

This recipe came from the January 2000, issue of Good Housekeeping magazine. It is similar to the WW vegetable soup, but in my opinion, much better. It can be frozen and you can add different ingredients to it each time you heat it up.





List of Ingredients



• 5 medium carrots, cut into 1 inch slices
  
• 3 medium celery stalks, sliced
  
• 3 large onions, chopped, or 3 medium leeks, cut into 1 inch slices
  
• 1 large clove garlic, minced
  
• 1 can (28 oz) tomatoes in juice
  
• 1/2 medium cauliflower, cut into bite size pieces
  
• 12 ounces green beans, cut int thirds
  
• 3 medium zucchini, cut into 1 inch slices
  
• 2 packages (5 oz. each) baby spinach leaves
  
• 1/2 cup chopped fresh parsley
  
• 2 chicken flavor bouillon cubes or envelopes
  
• 1 teaspoon salt
  
• 1/2 teaspoon ground pepper
  






Instructions



1. Coat 8 quart saucepot with nonstick cooking spray. Over medium high heat, add carrots, celery, onions, and garlic. Cook, stirring occasionally, 5 minutes.
   
2. Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cauliflower, remaining ingredients and 12 cups water. Heat to boiling over high heat, stirring occasionally.
   
3. Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender. Add more salt and pepper if desired. Makes about 24 cups.
   
4. Pack soup in 3 cup portions in containers, and freeze.
   






Final Comments


When you reheat soup, you can add any of these: chunks of cooked chicken, 3 tablespoons instant rice, 1/2 cup drained canned garbanzo beans, 2 tablespoons feta cheese, 1/2 cup cooked lentils, canned corn, shredded cheese, etc. Use your imagination!