Monday, November 9, 2015

Old Fashioned Vegetable Soup

3 lb. fresh tomatoes
2 1/2 qts. water or chicken broth
1 c. chopped onion
1 c. chopped celery
2 bay leaves
3 tsp. basil leaves, divided
2 tsp. salt
1/2 tsp. ground black pepper
4 c. coarsely chopped cabbage
2 c. cauliflower flowerettes
Parsley flakes
2 c. fresh corn kernels
2 c. sliced carrots
2 c. sliced zucchini
2 c. peeled, diced potatoes

 Use tomatoes held at room temperature.  Remove cores and coarsely chop.  Place in a large pot with water.  Bring to a boil.  Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper.  Cover and simmer for 1 hour.  Add remaining vegetables.  Cover and simmer until vegetables are tender, 45 to 60 minutes longer.  Add remaining basil leaves, simmer 5 minutes longer.  

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