Basil Enhanced Vegetable Soup Recipe
Ingredients
| Salt | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Shredded cabbage | 2 Cup (16 tbs) | |
| Yellow squash | 1 Cup (16 tbs), chopped | |
| Zucchini | 1 Cup (16 tbs), chopped | |
| Thinly sliced carrots | 1 Cup (16 tbs) | |
| 1 cup green beans, cut into 1-inch pieces | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Bay Leaf | 1 | |
| Dried basil | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Combine all ingredients in a large Dutch oven, bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Remove bay leaf before serving.
Ladle into individual soup bowls or cups, and serve immediately.
Cover, reduce heat, and simmer 30 minutes.
Remove bay leaf before serving.
Ladle into individual soup bowls or cups, and serve immediately.
Chef
