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SIMPLE LATE SUMMER VEGETABLE SOUP
2 tablespoons butter
1 onion, chopped
2 carrots, peeled, quartered and diced
2 celery ribs, sliced
8 cups chicken broth
2 tomatoes, peeled, cored and chopped
2 zucchini, quartered lengthwise and sliced
1/2 cup green beans in bite-size pieces
1 cup firmly packed fresh spinach leaves, washed and cut into strips
Salt and pepper to taste
Melt the butter in a large soup pot, add the onion, carrots and celery, and cook, stirring often, over medium heat for 5 minutes. Add the broth and tomatoes, simmer for 10 minutes. Stir in the zucchini and beans and cook for another 2 minutes. Add the spinach and cook for 1 minute. Season with salt and pepper. Yields 8 cups |
