Ingredients
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1 tablespoon vegetable oil
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1 diced onion
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5 potatoes (about 2 cups diced)
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2 carrots (about 1 cup diced)
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celery (about 1 cup chopped)
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14 1/2 ounces green beans
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2 cups frozen corn
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8 ounces fresh spinach
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14 1/2 ounces petite diced tomatoes
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10 ounces Ro-Tel diced tomatoes with peppers
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2 teaspoons chili powder
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1 teaspoon garlic salt
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1 teaspoon black pepper
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2 teaspoons salt
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2 bay leaves
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6 -8 cups chicken stock or 6 -8 cups beef stock
Instructions
- Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
- In a large stock pot saute onion in vegetable oil.
- Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
- Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
- corn, green beans, bay leaves and stock.
- Add water if needed.
- Bring to a boil and then simmer for two to three hours.
- The last hour simmer with a lid on stock pot.