Ingredients

• 1-1/2 cups Vegi Soup Mix
• 1 Onion medium-sized, finely chopped
• 2 Garlic cloves, minced
• 2 Tbsp Olive Oil
• 2 cans Diced Tomatoes (14 ounce cans)
• 6 cups Water
• 4 Carrots large-sized, chopped into 1/2 chunks
• 1-1/2 Tbsp Dried Basil
• 1-1/2 Tbsp Dried Oregano
• 1 tsp Sea Salt
• 2 tsp Cracked Pepper (fresh)
• 9 oz Spinach frozen

Instructions

1. Heat oil in a large pot on medium heat. Add onion and garlic, cook until onion is transluscent, about 5 minutes.
   
   
2. Add remaining ingredients (except spinach) to the pot and bring to a low boil. Simmer, covered, for one hour, stirring occasionally. Add frozen spinach during last 10 minutes of cooking.
3. Adjust seasoning to taste--almost any combination of your favorite seasonings will work well in this soup. Refrigerate, covered, for about a week. This soup also freezes well. When reheating, add a little more water to reach desired consistency.
   
   
   
   Serves 8.