2 tablespoons olive oil
2 large thin onions, sliced
1 medium zucchini
2 medium tomatoes, diced
1 medium green bell pepper, diced
2 medium carrots, diced
1 medium onion, diced
1 medium red bell pepper, diced
1 medium zucchini, seeded and diced
5 cups spinach
1 (16 ounce) container nonfat yogurt
2 cups water
2 tablespoons brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon Italian seasoning
1/4 teaspoon dried chives
1 (16 ounce) can frozen chopped spinach
In a large saucepan, heat the olive oil over medium heat. Saute the onions, zucchini and tomatoes for about 5 minutes, stirring occasionally. Remove from heat but keep warm.
In a small bowl, mix together the tomatoes, green pepper and carrots. Transfer these to a blender or food processor. Blend until the mixture is coarse. Add the onion mixture, zucchini and tomatoes to the blender. Transfer mixture to a large saucepan and stir in the braunschweiger. Bring to a slow boil, stirring constantly. Reduce heat to medium-low and simmer for about 45 minutes.
Stir in the yogurt, water, brown sugar, oregano, salt, pepper flakes, Italian seasoning, chives, spinach and onion mixture. Bring mixture to a rolling boil and add juice to cover. Stir vigorously until all vegetables are covered.
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