Ingredients
| carrots: 5 |
| celery: 3 stalks |
| onions: 3 |
| garlic: 1 clove |
| red tomatoes: 28 oz (diced) |
| cauliflower heads: 1/2 |
| green snap beans: 12 oz |
| zucchini squash: 3 whole squashes |
| spinach: 10 oz |
| parsley: 1/2 cup |
| chicken bouillon: 2 cubes |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| water: 12 cups |
All You Can Eat Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
24 serving(s)
Tags
Method
- Preparation.
- Slice carrots, green beans & zucchini into 1" slices.
- Slice celery.
- Chop onions, spinach, and parsley.
- Cut cauliflower into bite-sized pieces.
- Cooking.
- Lightly oil or spray an 8 quart pot.
- Over med-high heat, add carrots, celery, onions and garlic.
- Cook, stirring occasionally, about 5 minutes.
- Stir in tomatoes with juices.
- Add remaining ingredients and water.
- Heat to boiling over high heat, stirring occasionally.
- Reduce heat to low; cover and simmer, stirring occasionally, for 15 to 20 minutes or until veggies are tender.
- Taste and add more salt and pepper if needed.