Back To Basics Vegetable Soup - cooking recipe

Ingredients

2 oz. onions, cut into eighths
4 oz. carrots, coarsely chopped
2 oz. fresh spinach, coarsely chopped
4 oz. broccoli flowerets
2 c. water
2 cloves garlic, peeled and crushed
1/4 tsp. salt
1/2 tsp. paprika
28 oz. can tomatoes without salt

Preparation

Place raw vegetables in food processor. Process until finely chopped. Put vegetables into Dutch oven or 6-cup saucepan.\tAdd water, garlic, seasonings and tomatoes. Bring to a boil, then lower heat and simmer uncovered until the carrots are tender about 20 minutes. Do not overcook. Serve hot or cold. Yields 6 servings. Serving size is 1 cup or 8 ounces.