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Basil Enhanced Vegetable Soup

southern.chef's picture
Ingredients
  Canned no salt added tomato juice 46 Ounce (1 can)
  Water 1⁄2 Cup (8 tbs)
  Shredded cabbage 2 Cup (32 tbs)
  Chopped yellow squash 1 Cup (16 tbs)
  Chopped zucchini 1 Cup (16 tbs)
  Thinly sliced carrots 1 Cup (16 tbs), scraped
  Green beans 1 Cup (16 tbs), cut into 1 inch pieces
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Dried whole basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Combine all ingredients in a large Dutch oven, bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Remove bay leaf before serving.
Ladle into individual soup bowls or cups, and serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
10

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