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Ingredients
- 1 1/3 cups olive oil
- 1 qt diced Spanish onions
- 1 qt diced celery
- 1 qt diced carrots
- 1/4 cup garlic powder
- 4 gals vegetable stock
- 3 cans #10 can tomatoes
- 1 qt tomato paste
- 2 Tbsp oregano leaves
- 10 each bay leaves
- 2 Tbsp thyme leaves
- 2 Tbsp basil leaves
- 1 Tbsp salt
- 1 Tbsp pepper
- 2/3 cup sugar
- 2 bags fresh spinach, rough chop
- 2 qts navy beans, cooked
Directions
- Saute onions, celery, and carrots in olive oil.
- Add next 12 ingredients (all but spinach and beans). Bring to a boil.
- Reduce heat and simmer for at least one hour.
- Add spinach and beans last.
- Turn soup a couple of times and adjust seasoning if necessary.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 20126g | |
| Calories 11030 | |
| Calories from Fat 2844 | 26% |
| Total Fat 323.58g | 404% |
| Saturated Fat 44.92g | 180% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76532mg | 3189% |
| Potassium 36923mg | 1055% |
| Total Carbs 1696.76g | 452% |
| Dietary Fiber 497.7g | 1659% |
| Sugars 516.47g | 344% |
| Protein 451.51g | 722% |
