Rainbow Soup

1 medium onion, chopped

2 stalks celery, chopped

1 Tbsp olive oil

4 cloves garlic, pressed

1 med red bell pepper, chopped

1 cup carrot, chopped (or pumpkin)

1 heaping Tbsp paprika

3 tsp turmeric

½ tsp cinnamon

1 bay leaf

A little hot sauce

1 (15 oz) can tomatoes, chopped

5 cups broth

1½ cups spinach

Salt and pepper, to taste

In large pot, place oil, onion and celery.  Cook on low heat for 5 – 10 minutes to develop more sweetness in the onion.

Add garlic and turn up heat to medium.  Cook for a minute or so; add peppers and carrots.  Cook another minute or two and add the spices.  Stir and cook until fragrant – another minute or so.

Add tomatoes and broth; simmer 15 minutes.  Add spinach; simmer 5 minutes more.

If adding cooked cubed meat (i.e. chicken or turkey) , add at this time.

Adjust seasonings as desired.

Makes approximately 9 cups of soup.