Fresh Vegetable Basil Soup
Yield
8 servingsPrep
30 minCook
40 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
medium |
|
| 1 | each |
celery stalks
|
|
| 2 | each |
carrots
|
|
| 1 | each |
potatoes
large |
|
| 2 | each |
tomatoes
large |
|
| 4 | cups |
water
|
|
| 3 | teaspoons |
basil
dried |
*
|
| 3 | teaspoons |
garlic powder
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
thyme
|
*
|
| 2 | tablespoons |
parsley leaves
dried |
|
| ½ | each |
cauliflower florets
small |
*
|
| 2 | each |
zucchini
small |
|
| ½ | pound |
green peas
fresh or frozen |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
medium |
|
| 1 | each |
celery stalks
|
|
| 2 | each |
carrots
|
|
| 1 | each |
potatoes
large |
|
| 2 | each |
tomatoes
large |
|
| 946 | ml |
water
|
|
| 15 | ml |
basil
dried |
*
|
| 15 | ml |
garlic powder
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
thyme
|
*
|
| 3E+1 | ml |
parsley leaves
dried |
|
| 0.5 | each |
cauliflower florets
small |
*
|
| 2 | each |
zucchini
small |
|
| 226.8 | g |
green peas
fresh or frozen |
|
| 1 | x |
salt
to taste |
*
|
Directions
Chop Onion Slice Celery Slice carrots ⅛ inch thick Peel and cube potatoes Peel and dice tomatoes Break cauliflower into flowerets Slice zucchini ¼ inch thick In a 5 quart pan over medium heat sauté, with a small amount of water until tender, onion, celery and carrots Add next nine ingredients (through parsley) bring to a boil, cover and let simmer for 15 minutes. Add cauliflour and zucchini and simmer for another 10 minutes. Add peas and simmer for 5 minutes and all vegetables are tender. Season to taste with salt, if desired.
