The 15 Vegetables Soup




Probably one of my favorite soups, literally PACKED with vitamins. 🙂 This recipe will make a large pot of soup (18-20 cups) for you to enjoy for several days, freeze, share, or as a great dish for a large crowd. It’s great as a vegetarian meal, side dish, or enjoyed during fasting times. Hope you love it as much as we do. Here we go…..

1 large sweet onion, chopped

6 teaspoons extra virgin olive oil, or vegetable oil

1 pound coleslaw mix, cut with kitchen shears, or scissors, to make into smaller pieces (shredded green and red cabbge, and shredded carrots- no dressing- just the plain vegetables)

20 cups water

6 teaspoons salt

Black pepper, 1/2 teaspoon (optional)

1 pound fresh spinach, chopped

2 cans tomato paste

5 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 large bay leaf

1 pound mushrooms, coarsely chopped

2 stalks of celery, sliced and diced into small pieces

1 bag frozen mixed vegetables (carrots, corn, green beans, peas) (1 pound and 8 ounces, or 24 ounces)

1 bag frozen baby lima beans (1 pound, or 16 ounces)

1 large handful parsley, snipped

Sauté onions, cabbage slaw mix, and olive oil, until cabbage is wilted. Next, add everything else, and cook on medium/high for an hour and half, stirring frequently. If soup starts boiling too much, you can turn heat down. That’s it. Let cool, and enjoy. 🙂


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