1ST LIST:
3 (46 oz.) cans tomato juice
6 stalks celery
1 green pepper
1 red pepper
2-3 med. onions, diced
6 carrots
3 cloves garlic (peeled and diced)
1 bay leaf
1 tsp. of each of the following: oregano (dried), sweet basil (dried),
Italian seasoning (dried)
2 tsp. dried parsley
2ND LIST:
2 (16 oz.) cans tomatoes (smashed)
1 (16 oz.) can stewed tomatoes
16 oz. bag frozen broccoli cuts
1 stalk fresh broccoli
1/2 head fresh cauliflower
1 (16 oz.) bag spinach (cut)
2 med. zucchini (chunked)
Using an 8 quart pot or larger, place all ingredients in 1st list and allow to simmer 45 minutes.
Add broccoli stumps (from fresh) and slice cauliflower. Cook another 20 minutes.
Add broccoli flowers, spinach and zucchini. Cook another 15 minutes. Serve with Parmesan cheese and crusty bread. Serves 17-18.
