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Vegetable Soup

Source of Recipe


"The Enchanted Broccoli Forest" by Mollie Katzen






List of Ingredients



• 3 Tbsp vegetable oil
  
• 1 large potato, scrubbed and diced
  
• 2 cups chopped onion
  
• 1 medium clove garlic, minced
  
• 2 cups chopped cabbage
  
• 1 large stalk celery, minced
  
• 1 large carrot, diced
  
• 6 cups water (or packaged vegetarian vegetable stock)
  
• 2 tsp salt
  
• 2 bay leaves
  
• 3 to 4 ripe tomatoes, peeled, seeded and diced (or 1 can diced tomatoes)
  
• 1-1/2 cups tomato juice
  
• 1 medium zucchini, diced
  
• 1/2 lb. mushrooms, sliced
  
• 5 whole scallions, minced
  
• Freshly ground black pepper
  
• Optional: a pinch of fresh thyme, marjoram, basil, dill, parsley (minced)
  






Instructions



1. In a large stockpot, saute potato, onion, garlic, cabbage, celery and carrot in oil for 5 to 7 minutes. Add water, salt and bay leaves. Simmer, covered, for about 10 minutes.
   
   
2. Add tomatoes and tomato juice. Simmer for an additional 10 minutes, then add zucchini, mushrooms and scallions. Simmer 15 minutes more.
   
   
3. Season to taste with salt and pepper. Ladle into bowls and top with a sprinkling of fresh herbs.
   
   Makes 4 to 6 servings.