Vegetable Soup - cooking recipe

Ingredients

1 onion, diced
2 stalks celery, diced
1/2 c. diced carrots
1 c. shredded green cabbage
2 Tbsp. olive oil
2 cloves garlic, minced
1 c. diced zucchini
1 c. mushrooms
4 c. fat-free chicken broth
11.5 oz. can tomato juice
1 Tbsp. dried parsley flakes
2 c. chopped fresh spinach
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. lemon juice

Preparation

In 3-quart soup pot, saut onion, celery, carrots and cabbage in olive oil about 10 minutes, stirring often. Add garlic, zucchini and mushrooms and saut 10 more minutes. Add chicken broth, tomato juice and parsley flakes. Bring to a boil. Cover and simmer 1 hour. Add spinach, salt, pepper and lemon juice. Simmer 15 minutes. Serve and enjoy. Makes 6 cups.