Felicity's Vegetable Soup

Name: Felicity's Vegetable Soup
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 40 cups, 20 serving(s)
Ingredients: 4 garlic cloves; 2 (810 g) cans crushed tomatoes; 100 g tomato paste; 6 carrots; 3 onions; 1 head celery; 1 small turnip; 1/4 cabbage; 2 cups green beans, trimmed; 3 large broccoli florets, including stems; 3 zucchini; 2 tablespoons vegetable stock powder (optional, to taste); herbs or spices, to taste. I used cumin, oregano and freshly ground black pepper; salt, if used, at the very end (optional); 2 (420 g) cans borlotti beans, rinsed; 2 cups baby spinach leaves; water (to cover, 8cups approx)

Submitted by MrsSPheonix

"I made this up to keep in the freezer at all times whilst on my own "biggest loser" journey to get to my goal weight. It's a soup with a lot of liquid and tons of vegies and can be altered to your tastes and to what you have on hand. I like it this way, that's why I'm posting it so I remember my favorite batch! Try it and let me know your thoughts. Please note I am guessing on the yield as I don't know the exact size of my Aunt's big soup pot!"

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Ready In:: 1hr 25mins
Ingredients:: 17
Yields:: 40 cups
Serves:: 20

ingredients

4 garlic cloves
2 (810 g) cans crushed tomatoes
100 g tomato paste
6 carrots
3 onions
1 head celery
1 small turnip
¹⁄₄ cabbage
2 cups green beans, trimmed
3 large broccoli florets, including stems
3 zucchini
2 tablespoons vegetable stock powder (optional, to taste)
herbs or spices, to taste. I used cumin, oregano and freshly ground black pepper
salt, if used, at the very end (optional)
2 (420 g) cans borlotti beans, rinsed
2 cups baby spinach leaves
water (to cover, 8cups approx)

directions

Using a food processor (or knife) chop all vegetables into pieces, I tend to shred so that everything is in small pieces but it's a personal thing.
Put everything in a very large stock pot except for salt, borlotti beans and spinach.
Cover with water and bring to a simmer.
Cook till just tender, about 30-40mins for me.
Taste & season to your liking.
Add borlotti beans and spinach, and heat through until spinach wilts and beans are warm.
Serve piping hot, and cool the remainder for freezer storage so soup is on hand at any time of the day or night.

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RECIPE SUBMITTED BY

MrsSPheonix

224

<p>I am an Aussie married to my wonderful American husband since 2002. I no longer work having been retired on medical grounds. My main hobby would be cooking and collecting recipes (one can never have enough cookbooks)! We have 2 cute kitties named Jerzee & Zebu, who bring me great joy. I also enjoy watching sports, listening to music and spending time with family and friends. I like almost all types of music, & would go to more concerts if I had more money. Having been diagnosed with Type 2 diabetes last year I am really focussing on eating more & more unprocessed foods. The irony is that I never really had a sweet tooth & now that I've been told to avoid sugar, suddenly alln things sweet seem so delicious!!!  Now that I have more time I plan on cooking more frequently & also trying some more time-consuming recipes.</p>

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