Tomato and Spinach Soup

8 Cups of Veggie Broth

2 8 oz cans of tomato paste

1 15 oz can of tomato sauce

2 14 oz cans of diced tomatoes undrained

1 tbsp Dried Italian herbs

4 Stalks of Celery chopped

2 cups of carrots chopped

1 onion chopped

3 cloves of garlic chopped

5 oz of fresh baby spinach

1 cup of soy milk* Optional for creamier soup

In a large pot bring the veggie broth to a boil and add in celery, carrots, onion, and garlic until tender. Stir in all the tomatoes and spinach until its back to a sassy simmer and the spinach is tender. If you prefer chunky soups, this is the end of the road otherwise use a blending wand or a blender and puree your soup until is silky smooth and enjoy! 

 

Sheila Walberg-O'Neil