Glorious Vegetable Soup
large can of veggie broth and water (enough to fill a large soup kettle)
3 potatoes, cubed
2-3 medium onions, chopped
2 carrots, sliced
2 zucchini, cut into chunks
2-3 large cloves of garlic, minced
large bunch of fresh spinach with stems removed
sliced mushrooms (as much as you like)
3 tablespoons of olive oil
fresh basil, chopped finely
salt and pepper to taste
Add olive oil to the soup pan and add onion and garlic; let simmer. When onions are translucent, add liquid and all vegetables. Boil until veggies are tender. EAT!! You can use whatever veggies or amount of veggies you prefer. This makes a great light soup for spring or summer, with glorious colors -hence the name. You can also let it cook longer or puree some of the soup and add it back in, for a rich, hearty, winter soup. Make sure to use olive oil for the garlic and onions, it gives the soup just the right little something!
SO HOW'D IT GO?
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