Categories: Soup
Ingredients
- 1/2 ounce olive oil
- 1/2 garlic, chopped
- 4 ounces onions, diced
- 4 ounces carrots, diced
- 4 ounces celery diced
- 1/2 ounce zucchini, diced
- 1/2 ounce squash, diced
- 2 pints water
- 1 1/2 ounces vegetarian bouillon
- 1 ounce tomato paste
- 4 ounces spinach, frozen
- 8 ounces tomatoes, canned, diced
- 4 ounces garbanzo beans
- 4 ounces tomato juice
- 1 ounce fresh basil, chopped
- 1/8 ounce thyme
- 1/8 ounce oregano
- 1/8 ounce sage
- salt and pepper to taste
Directions
- In a very hot kettle add oil and garlic.
- Saute.
- Add raw vegetables and sweat for 10 minutes.
- Add rest of ingredients to kettle and simmer for 20 minutes.
- Season and serve.