Rainbow blossom's vegetable soup
Yield: 1 Recipe
Ingredients:
- 1 lg Onion chopped
- 4 ea Celery ribs chopped
- 2 tb Vegetable oil
- 1 sm Head broccoli -- cut into florets
- 1 sm Head cauliflower -- cut into florets
- 3 lg Potatoes cubed
- 2 lg Carrots finely chopped
- 1 md Zucchini diced
- 1 md Yellow squash diced
- 28 oz Can tomatoes & juice diced
- 1/2 c Frozen lima beans
- 1/2 c Frozen green beans
- 1/2 c Frozen corn
- 1/2 c Frozen peas
- 2 qt Water
- 1/4 c Spike seasoning*
- 1/2 ts Garlic flakes**
- 1 ts Basil
- 1/4 ts Thyme
- 1 ts Cumin
- 1 ts Chili powder
- 1/4 ts Oregano
- 1 ts Parsley flakes
- 1 tb Sweetener
- 3 tb Tamari sauce
Instructions:
*A blended seasoning mixture. **My note: Blech! Use the real stuff! In a large kettle saute onion and celery in oil until onions are translucent. Add broccoli cauliflower potatoes carrots zucchini squash tomatoes and juice lima beans green beans corn peas and water. (If you prefer a thinner soup more water can be added.) Stir well. Add Spike garlic flakes basil thyme cumin chili powder oregano parsley flakes honey and tamari or soy sauce. Simmer 1 hour or until vegetables are tender. Yield: 8 to 10 servings.
