Summer Vegetable Soup With Basil
|Olive oil||1⁄4 Cup (4 tbs)|
|Zucchini||3 , chopped|
|Carrots||4 , peeled and chopped|
|Onions||2 Medium, chopped|
|Green beans||3 Cup (48 tbs)|
|Leeks||4 , chopped (Use White Part Only)|
|Celery ribs||3 , chopped|
|Potatoes||3 , peeled and diced|
|Tomatoes||3 , peeled, seeded and chopped|
|Shelled lima beans||2 Cup (32 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Water||4 Cup (64 tbs)|
|Chopped thyme||1⁄2 Teaspoon|
|Spinach||2 Cup (32 tbs), julienned|
|Basil sauce||2 Tablespoon|
Put oil in soup kettle.
When hot, add the vegetables except spinach and stir well.
Add the chicken stock and water to cover vegetables.
Add salt, pepper, and thyme.
Bring to a boil.
Half-cover with a lid.
Simmer 30-40 minutes or until vegetables are barely tender.
Stir in spinach.
It will cook in 1-2 minutes.
Taste and rectify seasoning.