Spinach vegetable soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, chopped |
| 4 | Cloves garlic, crushed | |
| 3 | Chicken bouillon cubes | |
| 3 | Vegetable bouillon cubes | |
| 3 | Potatos, cubed | |
| 3 | Carrots, sliced | |
| 2 | Tomatos, cubed | |
| 1 | Zucchini, cubed, skin removed | |
| 1½ | cup | Dried black-eyed peas |
| 1 | Bag fresh spinach, remove stems and chop | |
| Salt and pepper to taste | ||
| 2 | Bay leaves | |
| 1 | tablespoon | Parsley |
| 6 | cups | Water |
Directions
Brown onion and garlic in small amount of olive oil. Add water, heat to a boil. Add bouillon cubes and stir. Add all remaining ingredients and simmer until flavors are blended, approximately 1-½ to 2 hours. Serve with grated Parmesan cheese, if desired.