Raspberries

I don't remember where I got this....I feel like someone once posted it. I've made it many times and it's AWESOME!

Hearty Vegetable Soup
Makes 28 cups

1 lb. carrots
3 medium onions
4 large stalks celery
2 large cloves garlic
1/2 small head of cabbage
3/4 lb. green beans (couldn't find any and used a bag of frozen instead)
3 medium zucchini
2 cans (28 oz each) whole tomatoes in juice (I used diced)
1 can (48-49 oz) chicken broth (6 cups)
6 cups water
salt and pepper
2 bags (8-9 oz each) baby spinach leaves (I just used one big bag (13 oz) and it was fine)

Slice carrots into 1/2 inch rounds. Coarsely chop onions. Slice celery. Coat 12 quart stockpot (or 2 large pans) with nonstick cooking spray (or light coating of olive oil). Add carrots, onions, and celery to pot, over medium-high heat. Using garlic press, crush garlic into pot; cook 8 minutes or until vegetables begin to soften, stirring occasionally.

Meanwhile, thinly slice cabbage (you should have 6 cups). Trim green beans and cut each into thirds (not necessary if you use frozen). Cut each zucchini lengthwise in half, then slice crosswise into half-moons. Set vegetables aside separately.

When carrots are tender-crisp, add tomatoes with their liquid to saucepot, breaking up tomatoes with side of spoon. Add cabbage, green beans, chicken broth, water, 1 teaspoon salt and 1/4 teaspoon pepper; heat to boiling over high heat, stirring occasionally.

Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

It recommends freezing two-cup portions for the variations. You can double these though for a family.



Minestrone Soup: To 2 c. Hearty vegetable soup, add 1/2 cup rinsed and drained canned white kidney (cannellini) beans; heat to boiling. Stir in 1/2 cup. rotini noodles, cooked. Heat through. Stir in 2 tbsp freshly grated parmesan or Romano cheese and 1 tbsp. chopped fresh basil. Sprinkle with additional parmesan or romano to serve.

Mexican Chicken Soup: To 2 c. hearty vegetable soup, stir in 3 oz skinless, boneless chicken breast, cut into 1/2 inch chunks, 1/3 cup frozen corn kernels, and 1/4 tsp. cumin; heat to boiling. Reduce heat; cover and simmer 3 minutes or until chicken is cooked through, stirring occasionally. Stir in 3 tbsp. crumbled baked tortilla chips. Sprinkle with 1 tbsp. chopped fresh cilantro. Serve with lime wedge.

Southwest Chili: In nonstick saucepan, cook 4 oz. (1/2 cup packed) ground turkey, 1/2 tsp. chili powder, and 1/8 tsp. cumin 3 minutes or until turkey is browned and cooked through, stirring to break up turkey. Stir in 2 c. Hearty Veg soup, 1/2 cup drained and rinsed black beans, and 1/4 c. salsa; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with 2 tbsp. shredded cheddar cheese.

Thai Shrimp (Tofu) Soup: In bowl, cover 1 oz. rice noodles (linguine style) with hot water. Let stand 10 minutes; drain. Heat 2 c. Hearty Vegetable soup to boiling. Stir in 4 oz tofu, chopped, 12 halved snow peas, a pinch ground red pepper, and soaked noodles; heat to boiling. Reduce heat; cover and simmer 2 to 3 minutes or until tofu is cooked, stirring occasionally. Remove saucepan from heat; stir in 1/4 c. coconut milk, 1/2 tsp grated fresh lime peel, and 2 tsp. fresh lime juice.

Goulash: In saucepan, cook 4 oz ground turkey, 1/2 tsp. paprika, a pinch caraway seeds, and a pinch salt 4 minutes or until turkey is browned and cooked through, stirring to break up turkey. Stir in 2 cup hearty veg soup; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Stir in 1/2 c. egg noodles, cooked; heat through. Remove saucepan from heat; stir in 2 tbsp. sour cream.

Red Beans and Rice Stew: In saucepan lightly oiled, cook 2 oz. turkey kielbasa, cut into 1/2 inch pieces, with 1 sliced green onion (white part only), until sausage browns. Add 2 c. Hearty Veg soup, 1/2 cup rinsed and drained canned red beans, 1/2 cup cooked rice, and 1/8 tsp. Cajun seasoning; heat to boiling. Reduce heat; cover and simmer 5 minutes. Sprinkle with green onion top, chopped. Serve with hot sauce.

Greek Potato Stew: Cut 2 small red potatoes into 1/2 inch dice. Place in saucepan with water to cover; heat to boiling. Reduce heat, cover and simmer 5 minutes or until tender. Pour off water. Add 2 c. Hearty Veg soup; heat to boiling. Reduce heat; cover and simmer 3 minutes. Gently stir in 1 tbsp fresh dill. Sprinkle with 2 tbsp crumbled Feta cheese to serve.