Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Carrots |
| 1 cup | Celery |
| 1 cup | Onions |
| 1 cup | Corn |
| 1 cup | Cauliflower |
| 1 cup | Broccoli florets |
| 1 cup | Green beans |
| 1 cup | Peas |
| 8 cups | Tomatoes (plum preferred) |
| 1 teaspoon | Salt |
| 1 teaspoon | Celery salt |
| 1 teaspoon | Black pepper |
| 1 teaspoon | Oregano |
| ½ teaspoon | Garlic |
| 1 teaspoon | Thyme |
| 2 ounces | Vegetable oil |
| 1 teaspoon | Sugar |
Dice to ¼ inch pieces the carrots, celery and onions. Slice green beans into 1 inch pieces. Peel and deseed tomatoes and coarsely chop them keeping juice. Chop garlic.
Heat oil in a heavy bottomed large pot, add carrots, onions, celery, salt, pepper, celery salt and garlic. If using dried herbs add now. If fresh add 5 minutes before serving. Saute (5-7 minutes until transparent. Cover to retain natural juices. Add tomatoes and juice.
Cover and bring to a boil.
To correct consistency - add water if needed, cook with lid off if too thin. Simmer 20 minutes. Add remaining veggies and sugar (and herbs if using fresh). Bring to a boil and simmer for 5 minutes. Soup is now ready to serve.
Notes: For extra protein in a vegetarian diet add 2 cups lentils.
Storage: Can be stored and kept in a sealed container, refrigerated for 1 week or frozen for 3 months.
Source: Mother Tucker's: By Ward Market, Ott Chef: Chris Inns Posted to FOODWINE Digest 03 Feb 97 by Gretl Collins <gretl_collins@...> on Feb 3, 1997.