Ultimate Vegetable Soup

Ingredients

• 3-4 cloves garlic
• 1 yellow onion
• 1-2 medium carrots
• 1 zucchini
• 1 1/2 cups mushroom
• 1 1/2 cups cabbage (I love purple for color)
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 1/2 cups cut green beans (can use frozen)
• 1 1/2 cups peas (can use frozen)
• 1 1/2 cups sweet corn (can use frozen)
• 2 cups fresh baby spinach
• 15 oz. can diced tomatoes
• 8 cups vegetable broth
• Salt to taste

Instructions

1. 1

   Prepare veggies: Mince garlic. Dice onion, carrots, zucchini, and mushrooms. Roughly chop cabbage. Cut broccoli and cauliflower into small bite-sized pieces.

2. 2

   In a large stockpot over medium-high heat, sauté onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more as needed.)

3. 3

   Add garlic (and any dried herbs if using) and sauté 1 minute.

4. 4

   Add broth, tomatoes with juice, and all veggies (except spinach).

5. 5

   Increase heat and bring to a light boil.

6. 6

   Reduce heat, cover, and simmer for 20-30 minutes or until vegetables are desired tenderness.

7. 7

   Stir in spinach during last couple minutes of cooking time. Salt to taste.