Summer’s End Vegetable Soup

5 servings of veggies a day, you say? Got ya covered.
Summer’s End Vegetable Soup
  • 1 16 oz can diced tomatoes
  • 2 cups tomato juice or V8 juice
  • 2 cups water
  • 1 medium onion, chopped
  • 2 tsp Worchestershire Sauce
  • 5 cubes beef bouillon
  • 3 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 medium potatoes, peeled and quartered
  • 1 can kidney beans [or white beans], drained and rinsed
  • 2 medium carrots, sliced
  • 1 cup frozen corn
  • 1 cup fresh cut green beans [or frozen is fine]
  • 1 cup frozen peas
  • 2 celery ribs, sliced [1 cup]
  • 1 cup sliced zucchini
  • *optional* 1 cup fresh spinach leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup minced fresh parsley, or 1 TB dried flakes]
  • * optional* 1 cup small macaroni pasta
  • 1/4 tsp sugar [to cut down acid of tomatoes]
  • In large pot combine everything, simmer for 45-60 until all veggies are tender.
  • Yield: 6-8 servings.
  •  Really good garnished generously with freshly grated Parmesan Cheese!

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