Garden Vegetable Soup Recipe
Ingredients
2 tablespoons butter or margarine
2 tablespoons vegetable oil
1 cup thinly sliced carrots
1 cup sliced celery with leaves
1 cup chopped onion
1 clove garlic, crushed
9 medium tomatoes, peeled and chopped
1 teaspoon dried whole oregano
1 teaspoon dried whole basil
2 teaspoons salt
1/4 teaspoon pepper
1 (14 1/2-ounce) can beef broth, undiluted
1/3 pound fresh green beans, washed and cut into 1-inch pieces
1 medium zucchini, halved lengthwise and sliced
1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional)
Directions
Heat butter and oil in a large Dutch oven.
Add carrots, celery, onion, and garlic, saute until onion is tender.
Add tomatoes, oregano, basil, salt, and pepper, bring to a boil.
Reduce heat and simmer vegetable mixture 15 minutes, stirring occasionally.
Add broth and green beans, simmer 20 minutes.
Add zucchini and parsley, simmer 10 minutes.
Spoon into soup bowls, sprinkle with Parmesan cheese, if desired.
Add carrots, celery, onion, and garlic, saute until onion is tender.
Add tomatoes, oregano, basil, salt, and pepper, bring to a boil.
Reduce heat and simmer vegetable mixture 15 minutes, stirring occasionally.
Add broth and green beans, simmer 20 minutes.
Add zucchini and parsley, simmer 10 minutes.
Spoon into soup bowls, sprinkle with Parmesan cheese, if desired.
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