Quick Garden Vegetable Soup |  |
Ingredients
| 1 | tbsp.
olive oil
| | 1/4 | cup
each pre-chopped onion, celery and bell pepper
| | 1 | cup
shredded carrots
| | 1 | cup
fresh small broccoli or cauliflower flowerets
| | 1 | cup
sliced fresh mushrooms
| | 4 | cups
low-sodium chicken broth
| | 1/2 | tsp.
dried basil leaves
| | 1/4 | tsp.
each minced garlic and ground black pepper
| | 1 | low-salt vegetable bouillon cube, broken
| | 1 | cup
baby spinach leaves
|
| |
Directions
 | Heat oil in Dutch oven over medium heat. Add onion, celery and bell pepper; cook and stir 2 minutes. Add carrots, broccoli and mushrooms. Cook and stir 5 minutes. |  | Stir in 1 1/2 cups water, chicken broth, basil, garlic, black pepper and bouillon cube. Bring to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Stir in spinach to wilt. Serve immediately. |
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