FRESH VEGETABLE BASIL SOUP

FRESH VEGETABLE BASIL SOUP
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From Dawn Timmers
  • CourseSoups
Servings
3 Cups.
Servings
3 Cups.
FRESH VEGETABLE BASIL SOUP
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From Dawn Timmers
  • CourseSoups
Servings
3 Cups.
Servings
3 Cups.
Ingredients
  • 6 Tbsp. butter
  • 2 medium onions chopped
  • 2 Large Stalks Celery sliced
  • 2 Large Carrots sliced
  • 2 in Large Potatoes peeled and cutsmaller chunks
  • 4 Large Tomatoes peeled and diced, 4 cups
  • 8 Cups Vegetable Broth (best to use the organic
  • in vegetable broth foundmost natural foods sections)
  • 2 Tsp. Dry Basil or 6 Tbsp. Chopped Fresh Basil
  • 1 Small Head Cauliflower broken into flowerets
  • 2 small zucchini sliced
  • 2 Cups Frozen Green Peas
  • 2 Tsp. salt
  • 1 Tsp. fresh garlic
Instructions
  1. Melt butter over medium heat. Add onions, celery, and carrots.
  2. Cook until veggies are soft, but not brown (about 10 min.).
  3. Put cooked veggies in crock pot and add rest of ingredients.
  4. Cook on low approx.10 hrs. or until potatoes are tender.
  5. Serve with shredded mozzarella or grated parmesan cheese.
  6. Makes 12 – 1-2/3 Cup Servings.
  7. Nutrition Per 1-2/3 Cup = 125 Calories, 5.5 Gr. Fat, 2.5 Gr. Fiber.
Terri's Notes

- Makes a great way to use leftovers!
- Heidi says a few bits of leftover chicken, beef, or even brats are a nice additive.
- Freezes well, enjoy a meal now and another in a couple weeks!

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