Chicken Veggie Soup II

1 tablespoon olive oil

½ pound skinless, boneless chicken breast meat - cut into bite-size pieces

1 onion, chopped

2 cloves garlic, minced

1 cup sliced carrots

1 cup broccoli florets

1 cup chopped cauliflower

1 cup chopped celery

2 cups whole peeled tomatoes with liquid, chopped

4 cups fat free chicken broth

1 cup chopped fresh spinach

6 drops hot pepper sauce

salt and pepper to taste

Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.

To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.

Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.