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Original Recipe from
The New York Times
This soup is guaranteed to warm your bones and
give you energy for snow shoveling, ice scraping, or just plain enjoying the
beauty of winter. Enjoy!
6 tablespoons butter
3 large carrots, sliced
2 medium celery stalks, sliced
2 medium onions, diced
1 small garlic clove, minced
1 medium head of cabbage, coarsely sliced
16 ounces canned tomatoes, chopped
8 cups water
⅓ cup long-grain rice, or orzo
2 teaspoons salt
2 teaspoons Worcestershire sauce
¼ teaspoon oregano
¼ teaspoon ground pepper
4 medium potatoes, peeled and cut into bite-sized pieces
4 beef bouillon cubes
2 large zucchini, cut into bite sized pieces
2 (16-ounce canned) red kidney beans, drained
10 ounces package frozen chopped spinach
½ cup grated parmesan cheese
Over medium-high heat in an 8 quart stock pot...
Melt the butter and sauté
carrots, celery, onions, garlic, and cabbage until vegetables are
browned, about 20 minutes, stirring frequently.
Add tomatoes with
their liquid and the next 9 ingredients.
Heat to boiling over high
heat, stirring occasionally.
Reduce heat to low; cover and simmer
30 minutes or until vegetables and rice are tender.
Add beans and
frozen spinach; cook until spinach is cooked and beans are heated
Add more water if necessary; soup becomes thick upon
Serve with parmesan cheese.