Ultimate Vegetable Soup
3 cloves garlic
1 1/2 cups cabbage
2 cups broccoli
2 cups cauliflower
1 1/2 cups mushroom
1 1/2 cups cut green beans (frozen)
1 1/2 cups peas (frozen)
1 1/2 cups corn (frozen)
Large handful spinach, or more
15 oz. can diced tomatoes (and/or fresh)
8 cups vegetable broth
Salt to taste
Prep veggies: mince garlic and dice onion, carrots, zucchini, mushrooms. Roughly chop cabbage, and cut broccoli and cauliflower into small bite-sized pieces.
In a large stockpot over medium heat, saute onion for 5-7 minutes. Add garlic and cook 30 seconds.
Add broth, tomatoes with juice, and all veggies (except spinach).
Increase heat and bring to a boil.
Reduce heat, cover, and simmer for 20-30 minutes or until veggies are desired tenderness.
Stir in spinach, and salt to taste.