Ingredients
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5 medium carrots, cut into 1 inch slices
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3 medium celery ribs, sliced
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1 (28 ounce) can tomatoes (in juice)
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1/2 medium cauliflower, cut into bite sized pieces
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12 ounces green beans, each cut into thirds
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3 medium zucchini, cut into 1 inch slices
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2 (5 ounce) packages baby spinach leaves
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1/2 cup chopped fresh parsley
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2 chicken bouillon cubes
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12 cups water
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1 teaspoon salt
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3 large onions, chopped or 3 medium leeks, each cut into 1 inch slices
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1 garlic clove, minced
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1/2 teaspoon fresh ground pepper
Instructions
- Coat pan with nonstick cooking spray.
- Over medium high heat add carrots, celery, onions, and garlic.
- Cook, stirring occasionally, 5 minutes.
- Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon.
- Add cauliflower, remaining ingredients and 12 cups of water.
- Heat to boiling over high heat, stirring occasionally.
- Reduce heat to low, cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender.
- Add more salt and pepper if desired.