Fresh Vegetable Basil Soup
Ingredients
1 medium onion
1 stalk celery
2 carrots
1 large potato
2 large tomatoes
4 C.(s) water
3 tsp. dried basil
3 tsp. garlic powder
1 bay leaf
1 tsp. thyme
2 Tbsp. dried parsley
1/2 small cauliflower
2 small zucchini
1/2 pound fresh or frozen green peas
salt to taste
Cooking Instructions
Chop onion slice celery slice carrots 1/8 inch thick peel and cube potatoes peel and dice tomatoes break cauliflower into flowerets slice zucchini 1/4 inch thick in a 5 quart pan over medium heat sauté, 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)