15-Minute Garden Vegetable Soup
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.