Cabbage Spinach Vegetable Soup

Preparation

We love to make large pots of soup so that it will last for a few days. We store the leftovers in the covered pot or in other covered containers in our refrigerator. It's also great as a low calorie snack.  If you wish to make a smaller amount, cut the recipe in half.

We begin by placing the soup pot on the stove top with about two quarts of cold water, and heating it to boiling.

While the water is heating, wash and clean the fresh vegetables and peel the carrots and onions.

Cut about 1/3 of the onions and carrots into chunks and add to the container of a high speed blender with 2 cups of cold water.  Cut the celery into chunks and add to the blender container, cover, and run the blender at high speed until the contents are smooth. Pour the blended veggies into the soup pot.

Add the parsley, oregano, hot pepper, and frozen veggies to the soup pot. and mix.

Finely shred the remaining carrots and add to the soup pot.

Coarsely shred the other remaining fresh veggies and add to the soup pot. Mix well (if the water level is below the top of the veggies, add a little more to just bring the liquid level up to the top of the veggies), and when the soup begins to boil, reduce the heat to simmer, cover, and cook until the veggies are tender.

Taste the soup, and add additional seasonings as desired.

Serve and enjoy!