 | | Directions | | Heat oil in a large soup pot. Add onion and celery. Sauté for 7-8 minutes until golden. Add water if needed to prevent sticking. Add all the remaining ingredients, except parsley. Bring to a boil, then lower heat and simmer, covered, until the vegetables are tender, about 45-60 minutes. Adjust seasonings to taste. Garnish with parsley. |
|
|
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 12
|  | | Ingredients | | - | | 1 tablespoon oil |
| - | | 1 onion, chopped (large) |
| - | | 2 stalks celery, chopped |
| - | | 2 potatoes, peeled, diced |
| - | | 2 carrots, sliced |
| - | | 1 zucchini, diced |
| - | | 1 can green beans, drained |
| - | | 1 cup cauliflower, chopped |
| - | | 1 can tomatoes (28 ounce can) |
| - | | 4 cups hot water |
| - | | 2 teaspoons salt |
| - | | freshly ground black pepper, to taste |
| - | | 1/2 teaspoon dried oregano |
| - | | 1/2 teaspoon dried basil |
| - | | 2 tablespoons fresh parsley, minced |
| |
| |
