Summer’s End Vegetable Soup

5 servings of veggies a day, you say? Got ya covered.
Summer’s End Vegetable Soup
Ingredients
  • 1 16 oz can diced tomatoes, undrained
  • 2 cups tomato sauce
  • 2 cups water
  • 1 medium onion, chopped
  • 2 tsp Worchestershire Sauce
  • 5 cubes beef bouillon( or 2 TBSP veggie better than 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 cut green beans ( from can) [or frozen is fine]
  • 1 cup frozen peas
  • 2 celery ribs, sliced [1 cup]
  • 1 cup sliced zucchini or yellow squash
  • 1 cup fresh spinach leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 cup minced fresh parsley, or 1 TB dried flakes]
  • * optional* 1 cup small macaroni pasta
Directions
  • 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!

Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. This blog is the perfect place to bring together all of my favorites for easy access to pull up to use when it's time to make dinner.