Garden vegetable soup

Garden vegetable soup

Ingredients/Components

• butter or margarine - 2 Tbsp
• vegetable oil - 2 Tbsp
• thin sliced carrots - 1 c
• sliced celery with leaves - 1 c
• chopped onion - 1 c
• clove garlic, crushed - 1 item
• medium tomatoes, peeled and chopped - 9 item
• chopped fresh parsley - 1/4 c
• dried oregano - 1 tsp
• dried basil - 1 tsp
• salt - 2 tsp
• pepper - 1/4 tsp
• can beef broth, undiluted - 1 1/2
• fresh green beans, washed and cut into 1-inch pieces - 1/3 lb
• medium zucchini, halved and sliced - 1 item
• grated Parmesan cheese - 1 item

How to make garden vegetable soup:

Heat butter and oil in a large kettle. Add carrots, celery, onion and garlic; saute until onion is tender. Add tomatoes, oregano, basil, salt and pepper; bring to a boil. Reduce heat and simmer vegetable mixture 15 minutes, stirring occasionally. Add broth, green beans and zucchini; simmer 10 minutes. Spoon into soup bowls and sprinkle with Parmesan cheese.

Recipe categories: Low protein, Vegetables, Soups & stews.