- Yields: 2 quarts
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1 cup diced carrots
- 3 celery ribs, diced
- 2 tablespoons minced garlic
- 1 green bell pepper, diced
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 teaspoons dried thyme
- 2 teaspoons dried marjoram
- 2 teaspoons dill weed
- 1/2 cup frozen sweet corn
- 1/2 cup frozen peas
- 3/4 cup 1-inch pieces of green beans
- 12 ounces canned diced tomatoes
- 4 cups water
- 1 cup tomato sauce
- 1 small zucchini, sliced into rounds
- 1/4 pound white mushrooms, sliced
- 6 ounces frozen spinach
Directions
In large, heavy-bottomed soup pot, heat oil over medium heat. Sauté onion, carrots, celery, garlic, bell pepper and spices until onions are soft, 8 to 12 minutes.
Add corn, peas, green beans, tomatoes and water to cover.
Bring to a boil; reduce heat to low and simmer for about 30 minutes. Turn off heat.
Add tomato sauce, zucchini, mushrooms and spinach and let sit for 20 minutes.
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