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Hearty vegetable soup

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Ingredients/Components

water - 8 c
12 oz - 1 lb
salad oil - 2 Tbsp
pepper - 1/8 tsp
clove garlic, minced - 1 item
stalks celery, thinly sliced - 2 item
medium onion, thinly sliced - 1 item
chopped parsley - 2 Tbsp
chicken bouillon cubes - 4 item
dried thyme leaves - 1/2 tsp
dried marjoram leaves - 1/2 tsp
frozen lima beans - 1 pkg
pasta - 1 c
carrots, thinly sliced - 4 item
small cauliflorets - 2 c

How to make hearty vegetable soup:

In 5-quart kettle, over medium heat, heat oil. Add onion, celery and garlic; saute 2 minutes, or until onion is limp. Stir in bouillon cubes, water and tomatoes with their liquid, crushing tomatoes into small pieces. Over high heat, add carrots, cauliflorets, lima beans, marjoram leaves, thyme leaves and pepper. Return to boiling. Reduce heat to low; simmer, uncovered, for 15 minutes. Add pasta to soup; cook, covered, for 15 minutes longer. Before serving, sprinkle with chopped parsley, if desired.

Recipe categories: Vegan, Vegetables, Soups & stews.

Rating:

3.8

Average rating: 3.8, total votes: 4

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