Our recipe for the Basic Soup yields such a large quantity ? to make sure you have enough to enjoy all week ? that it calls for a 12-quart stockpot for preparation. If you don't have one, not to worry ? the ingredients divide easily in half and the soup can be prepared in 2 large saucepans or Dutch ovens, depending on what you have in your kitchen cabinet

Ingredients

1	lb. carrots, sliced
3	med. onions, chopped
4	stalks celery, sliced
2	cloves garlic, crushed with press
50	oz. tomatoes (2-28oz. cans)
1/2	head green cabbage, thinly sliced
1	can (48 to 49 oz.) chicken broth
6	c. water
1	Salt and pepper
3	med. zucchini, sliced into half moons
12	oz baby spinach leaves

Directions

Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Categories

Soup

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol High in calcium Very high in dietary fiber High in iron High in manganese High in magnesium High in niacin High in phosphorus Very high in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sodium Very high in sugar