The 15 Vegetables Soup. Yummy! Great for Lent, as a vegetarian meal, to get in your vitamins, and perfect on a cold day. Enjoy!
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
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