12-Serving Vegetable Soup

You may want to double the garlic and/or jalapeno if your family likes bolder flavors. Using the seasoned tomatoes and the optional spices will also add some more zip.

Needs
1 tablespoon canola or other vegetable oil
1 cup chopped onions
1 red jalapeno, minced. I used red since that's what I had, but green works, too. (Seed it if you prefer a milder soup)
2 garlic cloves, minced
2 large carrots, chopped
2 stalks of celery, chopped
4 cups (1 quart) of chicken or vegetable broth or water (using the broth will add a lot more flavor, but you can use plain water or water with chicken or vegetarian boullion cubes if you prefer)
8 cups (2 quarts) of water
1&½ pounds of russet (baking) potato (about 4 small), chopped into ¾" to 1"? cubes
1 lb of green cabbage, chopped (this was a bit less than half of my 2.36 pound specimen)
1 14-16 ounce can of stewed or diced tomatoes with juice (preferably the kind with Italian or Mexican seasoning)
½ lb of frozen (no need to defrost) or cooked fresh chopped spinach or other greens
1 teaspoon of either Italian seasoning OR oregano OR 1 tablespoon curry powder, (optional)
2-3 cups of water
Salt and pepper to taste


Directions
Heat oil in a large soup pot over medium high heat.
Add onions, fry, stirring occasionally until just lightly golden brown.
Add the minced pepper and the garlic. Fry, stirring often until garlic is golden. (Add a few tablespoons of water if the vegetables begin to stick or burn.)
Add carrots and celery, and continue to fry stirring occasionally for a few minutes.
Add the chicken broth and the 8 cups of water. Stir well, being sure to loosen and stir into the mixture any browned bits from the bottom of the pan.
Add cabbage, potatoes, tomatoes and spinach. (If using stewed tomatoes, break them into small pieces in the pan with your cooking spoon or spatula.)
Mix well, bring mixture to a simmer, lower heat to medium low and cover. Cook, stirring occasionally, until the potatoes have softened but are not falling apart (about 30-40 minutes but the time will vary greatly, so you'll need to keep checking).
Add 2-3 cups of water to the pot as needed and return to a simmer.
Add salt and pepper to taste and simmer a few more minutes. (Please don't add the salt before. The broth or the boullion can be salty and the potatoes can really absorb seasonings so you won't know how much salt you need until towards the end of the cooking.)

Can be made ahead and reheated, although the soup may have thickened and you may need to add some more water when reheating. Makes 12 servings, 1&½ cups each.