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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Makes a large batch and freezes well. You could add whatever you like from your garden; the recipe changes slightly every time I make it. Ingredients:
2 medium onions, diced |
1 corn on the cob, kernels removed |
2 medium carrots, halved lengthwise and sliced |
2 celery ribs, diced |
3 cloves garlic, chopped |
2 medium white potatoes, cubed |
4 ripe tomatoes, halved,seeds removed and diced |
8 cups low sodium chicken broth |
2 bay leaves |
salt and pepper |
1/4 cup chopped fresh basil |
Directions:
1. Place all ingredients, except basil, in a large soup pot.
2. Bring to a boil, and then reduce heat to a gentle simmer and cook for 20 minutes or until veggies are tender.
3. Mix in the basil and adjust seasoning.
4. Thin the soup with a little more stock if you find it too thick.
5. Vegetable stock could be used instead of chicken.
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