3 tablespoons olive oil, divided
5 small red potatoes, diced
½ teaspoon garlic salt
4 yellow squash, chopped
2 zucchini squash, chopped
1 small bag baby carrots, chopped
2 garlic cloves, minced
1 medium onion, chopped
3½ cups water
2 (15¾ ounce) cans beef consommé
2 (15-ounce) cans diced seasoned tomatoes
1 cup fresh spinach
1 (10¾-ounce) can light red beans
Salt and pepper
In a large skillet heat 2 tablespoons of the olive oil over medium heat and sauté the red potatoes until they are browned and partially cooked. Sprinkle with the garlic salt. Remove from the skillet and set aside. Spray the skillet with a nonstick vegetable spray and add the remaining 1 tablespoon of olive oil. Sauté the squash, zucchini, and carrots, garlic, and onion on high for a few minutes. In a stockpot on medium-high heat, place the potatoes, squash, zucchini, carrots, garlic, onion, water, and consommé. Bring to a boil and boil for 3 minutes. Add the cabbage, tomatoes, spinach, beans, and salt and pepper to taste. Simmer for 1 hour and 15 minutes. Remove from the heat and let sit for 20 minutes before serving.
YIELD: 6 SERVINGS
Jill Nicholson
Loganville, Georgia
POPULAR SOUTHERN SAYING
I was running around like a chicken with its head cut off!