Ingredients:
- 9 c. water
- 1 lg. onion, chopped
- 2 lg. cloves garlic, minced
- 2 stalks celery, chopped
- 2 c. squash, cubed
- 1 sm. cauliflower
- 4 med. carrots, sliced
- 4 med. zucchini, sliced
- 3 med. white potatoes, sliced
- 1 sm. head cabbage, sliced thin
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 2 tbsp. vegetable bouillon
- 1 tsp. sea salt
- Dash of nutmeg
- 2 tbsp. fresh lemon juice
Instructions:
In heavy soup kettle, bring water to boil. Add all ingredients except lemon juice. Simmer for 30 minutes, stirring
frequently to break up squash and form thick stock. Stir in lemon juice at end of cooking. Great leftover. Serves 8.
