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 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.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)