Italian Vegetable Soup

Ingredients

Broth:
• 10 c water
• 2 tsp salt
• 1 medium onion, chopped
• 2 large celery ribs, chopped
• 1 c celery leaves
• 1 large bay leaf
• 1 large carrot, scrubbed and chopped

Other Ingredients:
• 15 ounces red kidney beans, including liquid
• ½ c chopped fresh green beans
• 1 large celery rib, chopped small
• ½ c tiny peas, fresh or frozen
• 1 medium zucchini, cubed
• 1 large carrot, peeled and thinly sliced
• 1 small onion, chopped small
• 1 large potato, peeled and cubed
• ¼ c chopped fresh parsley
• 1 c fresh basil, lightly packed then chopped
• 3 cloves garlic, minced
• 1 can plum tomatoes, including liquid
• 1 T Worcestershire sauce
• 2 T veggie broth*, or water (optional)
• 2 T Italian seasoning
• 1 tsp black pepper*

Preparation

1. Add Broth ingredients to a large cooking pot.
2. Bring to a boil, reduce heat and simmer for 1 ½ hours.
3. Remove from heat and let cool for 10-15 min.
4. Strain liquid and return to cooking pot, discarding the solids.
5. Vegetable broth should measure 8 c; if required, add additional water to make up for the difference and bring to boil.
6. Add other ingredients: kidney beans, green beans, celery, peas,etc.
7. Return to boil, reduce heat, cover and simmer for 30 minutes or until the
vegetables are tender.
8. Adjust seasoning to taste.