Oct 1, 2009
Quick Garden Vegetable Soup
1 Tbsp. olive oil
1/4 Cup each pre-chopped onion, celery and bell pepper
1 Cup shredded carrots
1 Cup fresh small broccoli or cauliflower flowerets
1 Cup sliced fresh mushrooms
4 Cups low-sodium chicken broth
1/2 Tsp. dried basil leaves
1/4 Tsp. each minced garlic and ground black pepper
1 Low-salt vegetable bouillon cube, broken
1 Cup baby spinach leaves
Heat oil in Dutch oven over medium heat. Add onion, celery and bell pepper; cook and stir 2 minutes. Add carrots, broccoli and mushrooms. Cook and stir 5 minutes.
Stir in 1 1/2 cups water, chicken broth, basil, garlic, black pepper and bouillon cube. Bring to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Stir in spinach to wilt. Serve immediately.