Spinach Vegetable Soup Recipe
1 cup finger carrots1 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 chick peas 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
2 teaspoons granulated garlic, basil, parsley, oregano, salt and pepper or more to taste
In a 5 quart of 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.
+claudia lamascolo Author
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