"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carriann Soukal

Category:
Category:

Ingredients:  
Ingredients:  
1 Onion (diced)
2 Cloves of Garlic (minced)
1 Cup of Carrots (diced)
4 Cups of Cabbage (chopped)
1 Cup of Green Beans
2 Cups of Broccoli Florets
2 Cups of Zucchini (sliced)
2 Bell Peppers (chopped)
1 - 28oz Can of Diced Tomatoes
6 Cups of Beef Broth
2 TBS Tomato Paste
2 Bay Leaves
1/2 TSP Thyme
1/2 TSP Basil
Pepper to Taste

Directions:
Directions:
Cook onion and garlic over medium heat until softened. Add carrots, cabbage, green beans, and cook five minutes. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Cook 6-7 minutes. Add broccoli florets and sliced zucchini. Cook an additional five minutes or until vegetables are softened. Remove bay leaves before serving!

 

 

 

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