Rainbow Blossom's Vegetable Soup
Yield
8 - 10 ServingsPrep
60 minCook
60 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 4 | each |
celery stalks
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | small |
broccoli florets
|
*
|
| 1 | small |
cauliflower florets
|
*
|
| 3 | large |
potatoes
cubed |
|
| 2 | large |
carrots
finely chopped |
|
| 1 | medium |
zucchini
diced |
|
| 1 | medium |
yellow summer squash
diced |
|
| 28 | ounces |
tomatoes, canned
and juice, diced |
|
| ½ | cup |
lima beans
frozen |
|
| ½ | cup |
green beans
frozen |
|
| ½ | cup |
corn
frozen |
|
| ½ | cup |
green peas
frozen |
|
| 2 | quarts |
water
|
*
|
| ¼ | cup |
seasoning
spike |
* |
| ½ | teaspoon |
garlic flakes
|
* |
| 1 | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
oregano
|
|
| 1 | teaspoon |
parsley flakes
|
*
|
| 1 | tablespoon |
artifical sweetener
|
* |
| 3 | tablespoons |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 4 | each |
celery stalks
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | small |
broccoli florets
|
*
|
| 1 | small |
cauliflower florets
|
*
|
| 3 | large |
potatoes
cubed |
|
| 2 | large |
carrots
finely chopped |
|
| 1 | medium |
zucchini
diced |
|
| 1 | medium |
yellow summer squash
diced |
|
| 809.2 | ml/g |
tomatoes, canned
and juice, diced |
|
| 118 | ml |
lima beans
frozen |
|
| 118 | ml |
green beans
frozen |
|
| 118 | ml |
corn
frozen |
|
| 118 | ml |
green peas
frozen |
|
| 2 | quarts |
water
|
*
|
| 59 | ml |
seasoning
spike |
* |
| 2.5 | ml |
garlic flakes
|
* |
| 5 | ml |
basil
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 5 | ml |
cumin
|
|
| 5 | ml |
chili powder
|
|
| 1.3 | ml |
oregano
|
|
| 5 | ml |
parsley flakes
|
*
|
| 15 | ml |
artifical sweetener
|
* |
| 45 | ml |
soy sauce, tamari
|
|
Directions
In a large kettle, sauté onion and celery in oil until onions are translucent.
Add broccoli, cauliflower, potatoes, carrots, zucchini, squash, tomatoes and juice, lima beans, green beans, corn, peas and water. (If you prefer a thinner soup, more water can be added.) Stir well.
Add Spike, garlic flakes, basil, thyme, cumin, chili powder, oregano, parsley flakes, honey and tamari or soy sauce. Simmer 1 hour or until vegetables are tender.
Makes 8 to 10 servings.
