Chickpea and Spinach Soup

(Serves 16)

• 2 boxes vegetable stock (or enough bouillon cubes and water to equal 4 c)
• 4 (15 oz) cans diced tomateos
• 12 c water
• 1 Tbs salt
• 4 potatoes, diced
• 3 (15 oz) cans chickpeas
• 4 c corn (or 2 cans)
• 2 (10 oz) packages frozen spinach, defrosted

1. In a large soup pot, combine stock, tomatoes, water, salt, and potatoes. Simmer until potatoes are tender, about 10 minutes.
2. Add the rest of the ingredients. Heat through.