Ingredients:
1 onion, diced
3 large cloves of garlic, minced
2 quarts of vegetable stock (8 cups)
1 can of diced tomatoes
1.5 cups of frozen vegetable medley ( I used the whole foods brand frozen vegetable medley with peas, carrots, green beans, corn, and lima beans)
1/2 cup of chopped frozen spinach
2 tbsp of dried oregano
2 tbsp of fresh parsley or 1 tbsp dried parsley
1 tbsp of dried basil
2 tsp of red pepper flakes
3 tbsp of worcerstershire sauce
2 tbsp of fresh lemon juice
salt and pepper to taste
Instructions:
1. Add 2 quarts of broth to a large soup pot and bring to a boil.
2. Dice onion and mince garlic cloves. Add to the broth.
3. Let the onions and garlic lightly boil for 10 minutes.
4. Add diced tomatoes, frozen vegetable medley, and frozen spinach. Stir.
5. Add oregano, parsley, basil, red pepper flakes, worcerstershire sauce, lemon juice, and salt and pepper to the soup.
6. Lower the heat to medium. Simmer the vegetables, covered, in the soup for 20 minutes.
7. Serve in a bowl and enjoy!
