Color Wheel Vegetable Soup

Ingredients:

1 carton of vegetable stock

2 tablespoons parsley

Salt

Olive oil

3 cloves of garlic

1/2 cup canned corn

A handful of baby spinach

1/2 cup chopped:

Carrots

Zucchini

Red onion

Celery

Green beans

Tomatoes

Using a big soup pan heat up onions and minced garlic in about 2-3 table spoons of olive oil.















Once onions start to get translucent add the entire carton of vegetable stock. Add carrots, zucchini, green beans, and celery and bring to a light boil.















Add parsley flakes, cover pot and cook for about 6-10 min or until vegetables are almost fork tender.















Once you get to that point add corn, spinach, tomatoes and cook for another 4 min.















You may need to add some salt to taste depending on the brand of stock you buy.















Makes about 5-6 servings -- just enough lunch for a week. This soup re-heats nicely and can also be frozen and re-heated.