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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 161 |
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An easy soup with lots of veggies. Ingredients:
1/4 c olive oil |
1 clove garlic, minced or 1/8 tsp garlic powder |
1-1/3 c coarsely chopped onion |
1-1/2 c coarsely chopped celery and leaves |
1 can (6 oz) tomato paste |
1 tbsp chopped fresh parsley |
1 c sliced carrots, fresh or frozen |
4-3/4 c shredded cabbage |
1 can (1 lb) tomatoes, cut up |
1 c canned red kidney beans, drained and rinsed (other beans will work well too, this time we are using canellini beans |
1-1/2 c frozen peas (optional since we don’t like them) |
1-1/2 c fresh green beans |
dash hot sauce |
11 c water |
2 c uncooked, broken spaghetti (or other pasta, this time we used elbow macaroni) different noodles may take different amounts of time to cook in the soup so keep an eye on it. |
Directions:
1. 1.Heat oil in a 4-quart saucepan.
2. 2.Add garlic, onion, and celery and sauté about 5 minutes.
3. 3.Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
4. 4.Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
5. 5.Add uncooked spaghetti and simmer 2-3 minutes only.
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