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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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âI created this soup in an effort to make my family's diet healthier. We have a bowl for lunch or with our dinner. It helps us get our daily helping of vegetables, and its delicious!â âJaime Sargent, Farmington, New York Ingredients:
1 medium zucchini, chopped |
1-1/3 cups chopped fresh mushrooms |
1 small onion, chopped |
1 teaspoon canola oil |
4 garlic cloves, minced |
1 carton (32 ounces) reduced-sodium chicken broth |
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained |
1 package (16 ounces) frozen chopped broccoli, thawed |
2 medium carrots, shredded |
1 cup meatless spaghetti sauce |
1 teaspoon italian seasoning |
1 teaspoon adobo seasoning |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
parmesan cheese |
Directions:
1. In a Dutch oven, saute the zucchini, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.
2. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Stir in spinach; heat through. Garnish each serving with cheese. Yield: 6 servings (2 quarts).
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