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.***

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