PCC Vegetable Soup recipe | PCC Community Markets

Ingredients

• 2 tablespoons olive oil
• 1/2 yellow onion, diced
• 1 cup diced carrots
• 3 celery ribs, diced
• 2 tablespoons minced garlic
• 1 green bell pepper, diced
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 teaspoons dried thyme
• 2 teaspoons dried marjoram
• 2 teaspoons dill weed
• 1/2 cup frozen sweet corn
• 1/2 cup frozen peas
• 3/4 cup 1-inch pieces of green beans
• 12 ounces canned diced tomatoes
• 4 cups water
• 1 cup tomato sauce
• 1 small zucchini, sliced into rounds
• 1/4 pound white mushrooms, sliced
• 6 ounces frozen spinach