Ingredients
| 6 cups | Fennel (diced) |
| 5-1/4 cups | Carrots (peeled & diced) |
| 4 -1/2 cups | Yellow onions (diced) |
| 2 tbsp | Garlic (minced) |
| 5 - 6 tbsp | Vegetable oil |
| 6 qts | Vegetable broth |
| 6 cups | Green beans, cut into 2" pieces |
| 5-1/4 cups | Zucchini, fresh, chopped |
| 9 cups | Plum tomatoes, fresh, chopped |
| 6 cups | San Antonio Farms® Chunky Salsa |
| 3 tbsp | Oregano, dried |
| To taste | Salt & pepper |
| 1/2 cup | Cilantro, fresh, chopped |
Procedure
- In a large stockpot over medium heat, sauté the fennel, carrots, onionsand garlic in vegetable oil for 8-10 minutes or until tender.
- Add vegetable broth; bring to a simmer.
- Lower heat; add green beans, zucchini, tomatoes, salsa, oregano and salt and pepper.
- Cover and cook for 30 minutes.
- Serve garnished with fresh chopped cilantro.
Yield: 24 servings (16 oz each)
Chef's Tip:
This is a great use for any kind of leftover fresh vegetables. Our Thick & Chunky Salsa can also be used in this recipe. Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.