Sunday, November 8, 2009

Vegetable Spinach Soup

This soup has a base similar to our vegetable beef soup, minus the beef... making it just a little more budget friendly!

It's a yummy soup, that's different tasting than what we typically have (that is, chicken-broth based).  The first night, we had it without tomatoes -- the second night, we added stewed tomatoes to stretch the soup one more meal, and decided that we should have added the tomatoes this first night :)



Vegetable Spinach Soup

3 medium carrots, sliced
1 large zucchini, quartered
4-6 C beef broth/stock
1 T minced onion
1 pkg. frozen spinach, thawed and drained
1 can stewed tomatoes, undrained
1 can great white northern beans, rinsed and drained
4 garlic cloves, minced
1 T olive oil
salt and pepper, to taste
oregano, to taste


In a large stockpot, saute the carrots and zucchini in olive oil and garlic until crisp/tender.



Add in beef stock, onion and stewed tomatoes, and bring to a boil. Boil for about 15 minutes, until veggies are tender.



Then, add in your spinach, and beans.





Cook over medium/low heat for about 10 more minutes, until beans are warm.  Add in seasonings.



Serve warm, with a crusty bread.

Leftovers are even better... the flavors have had more time to blend.

4 comments:

  1. Do you think it would taste good if made with veggie broth? My daughter is a vegaterian and I try to make something she'll eat every so often.

    ReplyDelete
  2. I made this with veggie broth (Im vegetarian too) and loved it! This recipe has officially entered my rotation it was enjoyed so much :)

    ReplyDelete

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