PCC Vegetable Soup

PCC Vegetable Soup

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Cook Skill:


  • 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


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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