Prep: 20 minutes
Cook: 50 minutes
Makes: 28 cups
1 lb. carrots, sliced
3 med. onions (1 1/2 lbs.), chopped (4 c.)
4 lg. stalks celery, sliced
2 lg. cloves garlic, crushed with press
2 cans (28 oz. each) whole tomatoes in juice
1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
3/4 lb. green beans, trimmed and each cut into thirds
1 can (48 to 49 oz.) chicken broth
6 c. water
Salt and pepper
3 med. zucchini (1 1/4 lbs.), sliced into half-moons
2 bags (6 oz. each) baby spinach leaves
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.
Try one of these seven simple variations: