Name: Simple and Hearty Vegetable Soup
Ingredients: 3 lb. fresh tomatoes; 2 1/2 quarts water or chicken broth; 1 cup chopped onion; 1 cup chopped celery; 2 bay leaves; 3 teaspoon basil leaves, divided; 2 teaspoons salt; 1/2 teaspoon ground black pepper; 4 cups coarsely chopped cabbage; 2 cups cauliflower flowerettes; Parsley flakes; 2 cups fresh corn kernels; 2 cups sliced carrots; 2 cups sliced zucchini; 2 cups peeled, diced potatoes

Ingredients

Units Scale

3 lb. fresh tomatoes
2 1/2 quarts water or chicken broth
1 cup chopped onion
1 cup chopped celery
2 bay leaves
3 teaspoon basil leaves, divided
2 teaspoons salt
1/2 teaspoon ground black pepper
4 cups coarsely chopped cabbage
2 cups cauliflower flowerettes
Parsley flakes
2 cups fresh corn kernels
2 cups sliced carrots
2 cups sliced zucchini
2 cups peeled, diced potatoes

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Instructions

Use tomatoes held at room temperature. Remove cores and coarsely chop.
Place in a large pot with water. Bring to a boil.
Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper.
Cover and simmer for 1 hour. Add remaining vegetables.
Cover and simmer until vegetables are tender, 45 to 60 minutes longer.
Add remaining basil leaves, simmer 5 minutes longer.