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Categories:Viewed: 67 - Published at: 8 years ago
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
Method
- Place raw vegetables in food processor. Process until finely chopped. Put vegetables into Dutch oven or 6-cup saucepan. Add 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.
