Recipe: All You Can Eat Soup

All You Can Eat Soup
Soure: Marge L.

I got this out of the Feb. 2001 Good Housekeeping. It is the best soup with these cold days. No meat so, it is totally fat free. I ate 3 bowls in one sitting when I first made it, it was so good. - Marge

5 medium carrots, cut in 1-inch slices
3 medium celery stalks, sliced
3 large onions, chopped OR 3 medium leeks, each cut into 1-inch slices
1 large garlic clove, smashed
2 cans (28 oz size) crushed tomatoes in juice
1 small head savoy cabbage (about 1 1/2 lbs) thinly sliced
2 medium parsnips, peeled and cut into 1-inch slices
2 packages (5 oz. each) baby spinach leaves
1/2 cup fresh parsley or a handful of dried
2 chicken bouillon cubes or envelopes
1 tsp. salt
1/2 tsp. ground pepper

Coat 8 qt. sauce pot with non-stick cooking spray. Over medium high heat, add carrots, celery, onions, and garlic. Cook 5 minutes.

Stir in tomatoes with their liquid. Add cabbage, remaining ingredients,

and 12 cups water. Heat to boiling over high heat, stirring occasionally.

Reduce heat to low; cover & simmer, stirring occasionally until vegetables are tender.

Sprinkle parmesan cheese on individual servings.

NOTE: This soup freezes well but, you may want to make a half recipe first.