PCC Vegetable Soup

Yield: 2 quarts

Your rating: None (14 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

In large, heavy-bottomed soup pot, heat oil over medium heat. Sauté onion, carrots, celery, garlic, bell pepper and spices until onions are soft, 8 to 12 minutes.

Add corn, peas, green beans, tomatoes and water to cover.

Bring to a boil; reduce heat to low and simmer for about 30 minutes. Turn off heat.

Add tomato sauce, zucchini, mushrooms and spinach and let sit for 20 minutes.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: vegetables

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