Ingredients:
| 1 |
large |
Onion, chopped |
| 4 |
ribs |
Celery, chopped |
| 2 |
Tablespoon |
Vegetable oil |
| 1 |
small |
Head broccoli -- cut into florets |
| 1 |
small |
cauliflower |
| 3 |
large |
Potatoes |
| 2 |
large |
Carrots, finely chopped |
| 1 |
medium |
Zucchini |
| 1 |
medium |
Yellow squash, diced |
| 28 |
ounces |
tomatoes and juice, diced |
| 1/2 |
cup |
Frozen lima beans |
| 1/2 |
cup |
Frozen green beans |
| 1/2 |
cup |
Frozen corn |
| 1/2 |
cup |
Frozen peas |
| 2 |
quart |
Water |
| 1/4 |
cup |
Spike seasoning* |
| 1/2 |
Teaspoon |
Garlic flakes** |
| 1 |
Teaspoon |
Basil |
| 1/4 |
Teaspoon |
Thyme |
| 1 |
Teaspoon |
Cumin |
| 1 |
Teaspoon |
Chili powder |
| 1/4 |
Teaspoon |
Oregano |
| 1 |
Teaspoon |
Parsley flakes |
| 1 |
Tablespoon |
Sweetener |
| 3 |
Tablespoon |
Tamari sauce |
|
Preparation:
*A blended seasoning mixture. **My note: Blech! Use the real stuff!
In a large kettle, saute onion and celery in oil until onions are
translucent. Add broccoli, cauliflower, potatoes, carrots, zucchini,
squash, tomatoes and juice, lima beans, green beans, corn, peas and
water. (If you prefer a thinner soup, more water can be added.) Stir
well. Add Spike, garlic flakes, basil, thyme, cumin, chili powder,
oregano, parsley flakes, honey and tamari or soy sauce. Simmer 1
hour or until vegetables are tender. |
