HARVEST SOUP
Administrator | Sep 29, 2010 | Comments 0
1 large can diced tomatoes (retain juice)
1 onion (chopped)
2 potatoes (chopped)
2 carrots (sliced)
3 stalks celery (sliced)
1 cup zucchini (sliced & quartered)
½ cup kernel corn
¾ cup green beans (cut into 1” pcs)
¾ cup yellow beans (cut into 1” pcs)
6 cups water
3 beef bouillon cubes
½ clove garlic (minced)
2 bay leaves
1 tsp. fresh basil (chopped)
3 fresh parsley sprigs
½ tsp. thyme
¼ tsp. marjoram
¼ tsp. celery seed (ground)
salt & pepper to taste
– in a large stock pot add water, beef cubes, bay leaves, garlic, thyme, marjoram, celery seed, salt, pepper and bring to a soft boil
– reduce heat to medium then add potato, onion, carrots, celery, beans, corn, tomatoes with juice, basil and simmer lightly 40 – 45 minutes
– add zucchini and continue to simmer for 20-25 minutes
– garnish with fresh parsley
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