15-Minute Garden Vegetable Soup

15-Minute Garden Vegetable Soup
Servings: 6

1 Tbs olive oil

1/4 cup each chopped onion, celery and bell pepper

1 cup shredded carrots

1 cup fresh small broccoli or cauliflower florets

1 cup sliced fresh mushrooms

4 cups low-sodium chicken broth

1/2 tsp dried basil

1/4 tsp minced garlic

1 low-salt vegetable bouillon cube, broken

1 cup baby spinach leaves

1/4 tsp pepper

Heat oil in a 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, broth, basil, garlic, pepper and bouillon. Bring to boiling. Reduce heat; cover and simmer 5 minutes. Stir in spinach to wilt. Serve immediately.

jackie austin

Wow, 15 minutes, that is a quick veggie soup. I’m a fan of a good veggie soup especially one made with fresh vegetables.