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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup diced | Russet potatoes | 1 | cup, chopped | Carrots | 1 | cup, chopped | Yellow onion | 1 | cup, chopped | Zucchini | 1 | can, 15 oz (303 x 406) | Corn, canned | 1 | can (16 fl oz) | Stewed tomatoes, canned | 2 | cups | Fresh green beans | 2 | tablespoons | Garlic, minced | 4 | cups | Spinach | 1 | cup | Kidney beans, canned | 1 | can, 15 oz (303 x 406) | Tomato sauce | 6 | cups | Vegetable stock | 2 | tablespoons | Salt | 1 | tablespoon | Black pepper | 5 | tablespoons | Basil, dried | 3 | tablespoons | Oregano, dried |
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Steps
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Sequence
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Step
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| | 1 | Peel potatoes and carrots, and cut into chunks. Roughly chop the yellow onion and zucchini. Mince the garlic. Open and drain the cans of tomatoes, corn, and kidney beans. Set all of these ingredients to the side. | | 2 | Place potatoes and carrots in a pot, and cover with water. Place the pot on the burner, and boil potatoes and carrots until tender, about 15-20 minutes. Drain and set aside. Use same process to boil green beans for 4-5 minutes. Drain and set green beans aside. | | 3 | Sauté the garlic, onion, and zucchini in a large pot until zucchini are tender. Stir in spinach until it is cooked down. Add potatoes, carrots, tomatoes, corn, green beans, and kidney beans to the pot. Season with salt and pepper. | | 4 | Add vegetable stock, tomato sauce, dried basil, and dried oregano to the pot. Stir well. Bring soup to a boil. Reduce heat, cover, and simmer for 15-20 minutes. |
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