6 Servings 45 min Cook
3 Stalks, large (11 inches long) Celery
1 Package (10 oz) Onions
1 Package (10 oz) Spinach
4 Cup Water
4 Cube Chicken Broth Bouillon
Place 4 bouillon cubes in a large pot and cover with 4 cups water.
Turn the stove on to boil and add the vegetables frozen (spinach and onion) and raw (one bunch of celery) so that the flavors seep as it boils.
Stir occasionally so that the bouillon separates and the vegetables get mixed together and the flavors seep.
When the soup begins to boil, let it continue for about 5 minutes.
Turn the stove to simmer and let the soup simmer for another 10-15 minutes until the celery is very fragrant.
Add pepper to taste and enjoy.