Ingredients:
- 3 lb. fresh tomatoes
- 2 1/2 qts. water or chicken broth
- 1 c. chopped onion
- 1 c. chopped celery
- 2 bay leaves
- 3 tsp. basil leaves, divided
- 2 tsp. salt
- 1/2 tsp. ground black pepper
- 4 c. coarsely chopped cabbage
- 2 c. cauliflower flowerettes
- Parsley flakes
- 2 c. fresh corn kernels
- 2 c. sliced carrots
- 2 c. sliced zucchini
- 2 c. peeled, diced potatoes
Instructions:
Use tomatoes held at room temperature. Remove cores and coarsely chop. Place in a large pot with water.
Bring to a boil. Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper. Cover and simmer for
1 hour. Add remaining vegetables. Cover and simmer until vegetables are tender, 45 to 60 minutes longer. Add
remaining basil leaves, simmer 5 minutes longer.
