Ingredients

rep: 20 minutes

Cook: 50 minutes

Makes: 28 cups

1 lb. carrots, sliced

3 med. onions (1 1/2 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

Preparation

  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.

Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.

Try one of these seven simple variations:

  • Minestrone Soup * Mexican Chicken Soup * Greek Fish Stew * Southwest Chili * Thai Shrimp Soup * Goulash * Red Beans and Rice Stew