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6 tb Butter
4 Carrots, chopped
3 Stalks celery, chopped
2 Onions, chopped
1 Clove garlic, minced
1 Head cabbage, chopped
1 Large can tomatoes
8 c Water, more if needed
1/3 c Brown rice, uncooked
1 ts Salt
1 tb Worcestershire sauce
1 ts Mixed Italian seasoning
1/4 ts Pepper
4 Potatoes, coarsely chopped
4 Beef bouillon cubes
2 Large zucchini, sliced
2 cn Kidney beans, drained
10 oz Frozen chopped spinach
3/4 c Grated Parmesan cheese
Melt butter in large soup kettle; saute carrots, celery, onions,
garlic, and cabbage, about 20 minutes; stir often. Add tomatoes,
water, rice, seasonings, potatoes, bouillon cubes and zucchini.
Bring to a boil. Reduce heat and simmer covered, at least 30 minutes.
Add beans and spinach; return to a boil and cook over medium heat
until spinach is cooked; add more water if needed. Garnish with
Parmesan. Serves 9
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