Ingredients
- 2 quarts chicken stock
1 quart plus 2-3 cups (to rinse tomato can and such) water
3 tablespoons Lisa Marie Premium Soup base powder
2 large parsnips, chopped
1 cup sliced carrots
1 large onion, chopped
1/2 large head cabbage, sliced (about 6 cups)
1/4 cup-1/3 cup minced garlic
1 large can (29oz) crushed tomatoes
1 cup dry lentils
200g brown mushrooms, sliced
1 bag frozen okra
1 bag frozen spinach
3 medium to large potatoes, chopped in small bite size pieces
2 Tablespoons cider vinegar
Description
Measured- It Made Almost 6 Quarts, There Were 5 1/2 After What I Ate For Dinner (about 1.5 Cups Or So). So That's About 1.5 Gallons Which = 24 Cups Of Soup. I Made The Chicken Stock First, Cooked That Down To About 2 Quarts Of Rich Stock, Strained Out The
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