Ingredients:
4 carrots, thinly sliced
2 zucchini, cut in half lengthwise and sliced
2 yellow squash, cut in half lengthwise and sliced
2 large bell peppers, coarsely chopped
3 celery ribs, sliced
4 cups cabbage, sliced
1 onions, chopped
1 leeks, sliced
3 garlic cloves, minced
1 (14 ounce) cans fat-free vegetable broth or 1 (14 ounce) cans beef broth
2 (28 ounce) cans diced tomatoes, undrained
1 (1 1/4 ounce) packets dry onion soup mix
salt and pepper
Directions:
In large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning.
Add broth, tomatoes, onion soup mix, salt, and pepper.
Boil 10 minutes.
Reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.