Janet's Vegetable Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, sliced
• 2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
• 1 (28 ounce) can whole canned tomatoes, squished
• 1 (15 ounce) can pink beans, drained and rinsed
• 3 carrots, peeled and sliced
• 4 russet potatoes, peeled and cubed
• 1/4 of a green cabbage, chopped
• 15 string beans, cleaned and cut into medium pieces
• 5 large spinach leaves, stem removed and chopped
• 2 zucchini, sliced
• 6 button mushrooms, sliced
• salt and pepper

Recipe

• 1 heat olive oil in a large pot or dutch oven.
• 2 add chopped onions, sautee until soft.
• 3 add broth and equal amount of water.
• 4 add squished canned tomatoes and their juice.
• 5 add carrots, potatoes, cabbage, and bring to a simmer. after these veggies have had time to cook, add zucchini, string beans, mushrooms, garlic, and drained rinsed beans.
• 6 simmer until all veggies are tender.
• 7 salt and pepper to taste.