Basic Soup Recipe

Prep: 20 minutes, Cook: 50 minutes Makes: 28 cups 1 lb. carrots, sliced 3 med. onions (1½ lbs.), chopped (4 c.) 4 lg. stalks celery, sliced 2 lg. cloves garlic, crushed with press 2 cans (28 oz. each) whole tomatoes in juice 1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.) 3/4 lb. green beans, trimmed and each cut into thirds 1 can (48 to 49 oz.) chicken broth 6 c. water Salt and pepper 3 med. zucchini (1 1/4 lbs.), sliced into half-moons 2 bags (6 oz. each) baby spinach leaves 1. 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. 2. 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. 3. 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. TIP: Make a big pot of this basic soup. Then each night of the week, you’ll mix two cups with extra ingredients to create a totally new soup, from Southwest Chili to Greek Fish Stew, in 20 minutes or less. You can even freeze the soup in serving sized containers so adding variety is quick and easy. Each cup: About 45 calories, 2 g protein