5 medium carrots, cut into 1-inch slices
3 medium celery stalks, sliced
3 large onions, chopped, or 3 medium leeks, each cut into 1-inch slices
1 large garlic clove, minced
1 can (28 oz.) tomatoes in juice
1/2 medium cauliflower, cut into bite-size pieces
12 ounces green beans, each cut into thirds
3 medium zucchini (6 oz. each), cut into 1-inch slices
2 packages (5 oz. each) baby spinach leaves
1/2 cup chopped fresh parsley
2 chicken-flavor bouillon cubes or envelopes
1 teaspoon salt
1/2 teaspoon freshly ground peppe
1. Coat 8-quart saucepot with nonstick cooking spray. Over medium-high heat, add carrots, celery, onions, and garlic. Cook, stirring occasionally, 5 minutes.
2. Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cauliflower, remaining ingredients, and 12 cups water. Heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender. Add more salt and pepper if desired.