Vegetableful Soup

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Every Monday I make a big pot of soup or stew to eat during the week. It seems to taste better the next day, and the next and the next....













Chop lots of vegetables.
1 large carrot
1/2 big Vidalia onion
1 clove minced elephant garlic, or 4-5 cloves regular garlic
1 cup chopped celery including leaves
1/8 head or about 1 1/2 cups green cabbage
4-5 cups fresh spinach

1 can Rotel tomatoes with green chiles
6 cups vegetable stock
1 can black beans drained & rinsed
1 can garbanzo beans drained & rinsed
1 cup cooked rice
1 tsp basil
1/2 - 1 tsp turmeric
Sea salt & freshly ground black pepper to taste

Add vegetables to stock pot with about 6 cups vegetable stock and 1 can Rotel tomotoes with green chiles, or 1 can diced tomatoes if you don't want it too spicy.  I add 1 tsp basil, carrot, onion, garlic & celery first and simmer for 10-15 minutes until they are starting to become tender.

Add cabbage and zucchini and simmer for another 5-10 minutes until they taste just right to your teeth.

Throw in spinach, 1 can black beans, 1 can garbanzo beans, 1 cup cooked rice.  Let the soup come to a boil, then cover and turn off the heat.  Taste and add salt & pepper to taste.  I use about 2 tsp salt.