Spinach Vegetable Soup Recipe

Wednesday, February 25, 2015
Hearty vegetable spinach soup, the beans take the place of meat and are so healthy for you!

I don't make many all vegetable soups recipes with the meat lovers in my home but this is one we love because of it's hearty bold flavor.

If you love beans this one is for you!  It's also much lower in fat and will be favorable on your waistline!

Spinach Vegetable Soup Recipe

1 cup finger carrots
1 can drained corn
4 cups fresh spinach
1 small can tomato sauce 4 ounces
1 lb diced fresh tomatoes or use a 28-ounce can
3 tablespoons chopped celery
1 can kidney beans or black beans
1 can great white northern beans
1 can drained peas
1 can chickpeas drained and rinsed
1 cleaned and cubed potato
1- 8 ounce package fresh mushrooms
1 medium zucchini chopped in chunks
Optional: 2 cups finely sliced cabbage and 1 minced onion

8 quarts of water or more if needed while cooking and evaporates or vegetable broth
2 teaspoons granulated garlic, basil, parsley, oregano, salt, and pepper or more to taste

In a 5 quart or larger saucepan, saute garlic in 4 tablespoons oil then add all ingredients. Simmer on low for at least 3 hours until all vegetables are soft and cooked.

You can boil and cook your favorite noodles in a pan and add the drained pasta to this pot after this soup is cooked if desired.

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