Chunky Vegetable Soup
1 onion, finely diced
3 garlic cloves, chopped
1 carrot, chopped into crescents
2 potatoes, cut into bite sized pieces
¼ small cabbage, roughly chopped
1 head of broccoli, broken into florets, stalk chopped
1 stick of celery, finely sliced
1½ cups of tinned tomatoes
1 sweet potato, cut into bite sized pieces
1½ cup of cooked pinto beans
8 mushrooms, sliced
3 thyme sprigs
1 tbsp of fresh marjoram leaves
4 cups of vegetable stock
2 large spinach leaves, shredded
salt and pepper to taste
Heat a pot over a high heat and add the carrot, onion, celery and garlic and saute for a minute or two. Add one and a half cups of tinned tomatoes. Add the pinto beans, sweet potato, broccoli stalks, potato, cabbage, mushrooms and the leaves of three thyme sprigs.
Add the fresh marjoram leaves and vegetable stock and stir well. Cover with a lid. Bring the soup to the boil and cook until potatoes are softened. Stir in the broccoli florets and the shredded spinach, taste for seasoning and serve.
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