Fresh vegetable basil soup
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion |
| 1 | Stalk Celery | |
| 2 | Carrots | |
| 1 | large | Potato |
| 2 | larges | Tomatoes |
| 4 | cups | Water |
| 3 | teaspoons | Dried Basil |
| 3 | teaspoons | Garlic powder |
| 1 | Bay leaf | |
| 1 | teaspoon | Thyme |
| 2 | tablespoons | Dried parsley |
| ½ | small | Cauliflower |
| 2 | smalls | Zucchini |
| ½ | pounds | Fresh or frozen Green Peas |
| Salt to taste | ||
Directions
Chop Onion Slice Celery Slice carrots ⅛ inch thick Peel and cube potatoes Peel and dice tomatoes Break cauliflower into flowerets Slice zucchini ¼ inch thick
In a 5 quart pan over medium heat saute, with a small amount of water until tender, onion, celery and carrots.
Add other ingredients in pan the potatoes, tomatoes additional water, basil, garlic powder, bay leaf, thyme and parsley. Bring to a boil, then cover and let simmer for 15 minutes.
Add cauliflower and zucchini and simmer for 10 more minutes. Add peas and simmer for another 5 minutes, or until all vegetables are tender.
Season to taste with salt if desired.
Serve. Garnish with a small celery heart stalk with the leaves still attached, if desired.
**Fabulous Food for Family and Friends** ***By, Cheryl Thomas Caviness, D.T.R.***