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Vegetable Soup

     I think everyone grows up with their own versions of popular soups. There's the one ingredient or heating method that makes the soup stand out to you. I decided to give Trisha Yearwood's veggie soup a spin.


Ingredients
    1/4 cup of olive oil
    1 pound of carrots, cut into 1/2 inch pieces
    3 onions, chopped finely
    2 garlic cloves, minced
    2 28 ounce cans of diced tomatoes, with the juice
    1 lb of cabbage, shredded
    1 can of green beans
    12 cups of chicken or veggie stock
    2 tsp of salt
    1/2 tsp of black pepper
    1 lb of baby spinach


Directions
    In a large pot over medium heat, heat the oil until shimmering.
    Add the carrots, onions and garlic and saute them for about 12 minutes.
    Add the tomatoes, cabbage, beans, stock, salt and pepper.
    Increase heat to high and bring the pot to a boil.
    Reduce the heat to low, cover and simmer for 10 minutes.
    Add the spinach, cover and continue to simmer until it wilts.
 





Changes I made!
      The recipe says serve 6 servings, it makes roughly 12 cups, since the stock does not reduce down at all. .
      If you're like me that's 12 lunches or 6 dinners so prepare to have a lot of this soup.
      It does freeze well, and she advises to store them in 2 cup increments.
      You can easily add in another ingredient to this dish. Corn or another bean would just add to it.

This recipe come from Trisha's Table.




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