Amanda's All Vegetable Soup Recipe
image by iChef.com
In a dutch oven, combine vegetable broth, tomatoes, potatoes, carrots, and basil. Bring to a boil. Reduce heat and simmer for 20 minutes.
Increase heat to medium, add remaining ingredients and cook for 20-30 minutes more or until all vegetables are tender. Serve with crackers and/or fresh bread.
Note: For a texture similar to stew, reduce the amount of water you add.
To freeze leftovers, put soup in a gallon freezer bag. Lay flat on freezer floor until frozen. Once frozen, this can be easily picked up and stacked with other freezer foods. This soup also makes a great base for meat soups. Simply add more broth and meat.
ABOUT THE AUTHOR:
Amanda Formaro is the entrepreneurial mother of four children. She is also the owner of FamilyCorner.com Magazine at http://familycorner.com from which she operates several free newsletters, including her favorite, In The Kitchen. To subscribe send any email message to
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