Spiced Vegetable Soup, Not Hot, Just Tasty

Pointer 1: Use only fresh vegetables.

Ingredients:

• 1/2 pounds cello spinach
• 3 large plum tomatoes
• 2 red bell pepper
• 1 yello2 bell pepper
• 1 cup green beans cut 1" in length
• 4 oz cut cabbage
• 2 slit green chllies
• 16 ounces vegetable broth
• 1 Tbsp. olive oil
• 1 red onion half diced, half cut lengthwise
• diced ginger
• 1 tsp. cayenne pepper
• 3 tsps. carribbean barbecue spice (available at whole foods)
• Salt to taste
  
  

Method:
Take a 5 quart dish. Add olive oil. After it gets hot, sauté red onions and green chillies for a few mnutes. Add tomatoes and contiue sauté-ing, add all other vegetables and sauté for about 8 minutes.

Add vegetable broth, cayenne pepper, carribbean spice, ginger and salt. Cover and cook in medium-low for about 30 minutes.

Serve with a side of whole grain french baguette.

^ Please contact me for any of these ingredients or utensils.