recipes

Sunday, November 27, 2016

VEGETABLE SOUP

Ingredients


  • 2 large onions, chopped
  • 4 celery ribs, chopped
  • 1 large green pepper, seeded and chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 4 cups water
  • 1 can (28 ounces) diced tomatoes, do not drain
  • 2 cans of tomato soup
  • 2 cups dices red potatoes
  • 2 bags of frozen mixed vegetables
  • 1 bag of lima beans- optional
  • 1 bag of frozen corn
  • 2 teaspoons chicken bouillon granules
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper

Directions

  1. In a Dutch oven, saute the carrots, onions, celery and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the remaining vegetables. Bring to a boil.
  2. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf.Yield: 14-16 servings (4 quarts). 
  3. serve with crackers or cornbread

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