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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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A wonderful soup whose recipe I got from Joseph Littleshoes at a cooking group in google. Ingredients:
6 cups onions, thinly sliced |
1/2 cup garlic |
9 carrots, sliced |
1/2 cup garlic, minced |
1 (28 ounce) can tomatoes, undrained, lo-blend |
1 pinch red pepper powder |
3 large zucchini, thinly sliced |
1 lb broccoli floret, defrosted |
2 lbs defrosted peas |
10 ounces raw broken spaghetti or 2 small potatoes, chunked |
2 (16 ounce) bags cabbage, grated (1large head) |
3 large zucchini |
12 cups hot water |
1/4 cup sodium-free chicken flavor instant bouillon |
5 pinches hot black pepper |
3 tablespoons basil leaves |
1/2 cup spicy spaghetti seasoning |
1/4 cup parsley flakes |
Directions:
1. In a sprayed pot, fry onions, garlic, seasonings (not bullion paste!); then add water, bullion paste and then rest of vegetables, and uncooked pasta.
2. Mix in prepared paste in soup; simmer for 1 hour. Taste and correct spices (leave soup out so soup can become a soup/stew (pasta thickens).
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