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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 2/3 | large | onion | 2/3 | cup, strips | celery, diced | 1 1/8 | medium | Carrots | 6 | leaves | Cabbage | 3 | tablespoons | olive oil | 2 | clove | garlic minced | 1/3 | large | zucchini | 3 1/8 | large | Mushrooms | 3 1/3 | cans (10.75 oz) | chicken broth | 1 1/2 | cups | Tomato juice, canned, without salt added | 1 | tablespoon | parsley flakes | 6 | leaves | Spinach, chopped, slightly packed | 1/2 | teaspoon | salt | 1/4 | teaspoon | black pepper, ground | 1/3 | lemon yields | lemon juice |
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Steps
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Sequence
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Step
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| | 1 | In 3-quart soup pot, saute onion, celery, carrots and cabbage in olive oil for 10 minutes, stirring often. | | 2 | Add garlic, zucchini and mushrooms and saute 10 more minutes stirring often. | | 3 | Add chicken broth, tomato juice, and parsley flakes. Bring to a broil. | | 4 | Cover and simmer for 1 hour. | | 5 | Add spinach, salt, pepper and lemon juice and simmer another 15 minutes. | | 6 | Taste and adjust seasoning. |
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