Basil Enhanced Vegetable Soup
4 Jun 2009
|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)|
|Dried whole basil||1 Teaspoon|
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.
Basil Enhanced Vegetable Soup Recipe