Rainbow blossom's vegetable soup

Yield: 1 batch

Measure Ingredient
1 large Onion; chopped
4 \N To 5 celery ribs; chopped
2 tablespoons Vegetable oil
1 small Head broccoli cut in florets
1 small Head cauliflower cut in florets
3 larges Potatoes; peeled and cubed
2 larges Carrots; finely chopped
1 medium Zucchini; diced
1 medium Yellow squash; diced
28 ounces Can diced tomatoes & juice
½ cup Frozen lima beans
½ cup Frozen green beans
½ cup Frozen corn
½ cup Frozen peas
2 quarts ;Water
¼ cup Spike seasoning*
½ teaspoon Garlic flakes**
1 teaspoon Basil
¼ teaspoon Thyme
1 teaspoon Cumin
1 teaspoon Chili powder
¼ teaspoon Oregano
1 teaspoon Parsley flakes
1 tablespoon Honey
3 tablespoons Tamari or soy sauce

*A blended seasoning mixture.

**My note: Blech! Use the real stuff! In a large kettle, saute onion and celery in oil until onions are translucent.

Add broccoli, cauliflower, potatoes, carrots, zucchini, squash, tomatoes and juice, lima beans, green beans, corn, peas and water.

(If you prefer a thinner soup, more water can be added.) Stir well.

Add Spike, garlic flakes, basil, thyme, cumin, chili powder, oregano, parsley flakes, honey and tamari or soy sauce. Simmer 1 hour or until vegetables are tender.

Yield: 8 to 10 servings.

From Alice Colombo's 10/05/94"Cook's Corner" column in "The (Louisville, KY) Courier-Journal," in which Louisvillean Rosanne Dicioccio requested this recipe from Rainbow Blossoms. Colombo wrote: "The more exposure I have to vegetarian dishes, the more I realize how wonderful they are. This is so flavorful you won't realize it's meatless." Pg. C4. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-17-94

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