Monday, November 9, 2015

Harvest Soup


 9 c. water
1 lg. onion, chopped
2 lg. cloves garlic, minced
2 stalks celery, chopped
2 c. squash, cubed
1 sm. cauliflower
4 med. carrots, sliced
4 med. zucchini, sliced
3 med. white potatoes, sliced
1 sm. head cabbage, sliced thin
1/2 tsp. dried thyme
1/2 tsp. dried basil
2 tbsp. vegetable bouillon
1 tsp. sea salt
Dash of nutmeg
2 tbsp. fresh lemon juice

 In heavy soup kettle, bring water to boil.  Add all ingredients except lemon juice.  Simmer for 30 minutes, stirring frequently to break up squash and form thick stock.  Stir in lemon juice at end of cooking.  Great leftover.  Serves 8.  

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