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.