very veggie soup
(1 RATING)
This is a great soup for those days when you want to go meat-free!
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prep time
20 Min
cook time
35 Min
method
---
yield
6 serving(s)
Ingredients
- 1 medium zucchini
- 1 1/3 cups mushrooms, chopped
- 1 small onion
- 4 - garlic cloves, minced
- 1 teaspoon canola oil
- 32 ounces package of reduced-sodium chicken broth
- 2 cans diced tomatoes with basil, oregano and garlic, undrained
- 1 package frozen chopped broccoli, thawed
- 2 medium carrots, shredded
- 1 cup meatless spaghetti sauce
- 1 teaspoon italian seasoning
- 1 teaspoon adobo seasoning
- 1 package frozen chopped spinach, thawed and squeezed dry
- - parmesan curls for garnish
How To Make very veggie soup
-
Step 1In a dutch oven, saute the zucchini, mushrooms, onion and garlic in oil until tender.
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Step 2Add the broth, tomatoes, broccoli, carrots, spaghetti sauce and seasonings.
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Step 3Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in spinach and heat through.
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Step 4Garnish each serving with cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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