Title: Spinach Vegetable Soup
Categories: Vegetable Soup
Yield: 6 Servings
| 1 | lg | Onion, chopped |
| 4 | | Cloves garlic, crushed |
| 3 | | Chicken bouillon cubes |
| 3 | | Vegetable bouillon cubes |
| 3 | | Potatos, cubed |
| 3 | | Carrots, sliced |
| 2 | | Tomatos, cubed |
| 1 | | Zucchini, cubed, skin removed |
| 1 1/2 | c | Dried black-eyed peas |
| 1 | | Bag fresh spinach, remove stems and chop |
| | | Salt and pepper to taste |
| 2 | | Bay leaves |
| 1 | tb | Parsley |
| 6 | c | Water |
Brown onion and garlic in small amount of olive oil. Add water, heat to a
boil. Add bouillon cubes and stir. Add all remaining ingredients and
simmer until flavors are blended, approximately 1-1/2 to 2 hours. Serve
with grated Parmesan cheese, if desired.