Vegetable Basil Soup Sunset Easy Basics for Good Cooking 1982
1 medium-size onion, chopped
1 large stalk celery, thinly sliced
1 large carrot, thinly sliced
3 tablespoons butter
1 large potato, peeled and cut into 1/2 inch cubes
2 large tomatoes, peeled, seeded, and diced
2 cans(14 1/2 oz each) regular strength chicken broth or 3 1/2 cups homemade chicken broth
1 teaspoon dry basil
1/2 head cauliflower, broken into flowerets
2 small zucchini, sliced 1/4 inch thick
1/2 package (10 oz) frozen peas
salt and pepper
Grated Parmesan cheese
In a 5 quart pan over medium heat, cook onion, celery, and carrot in butter, stirring occasionally, until onion is soft but not browned. Add potato, tomatoes, broth and basil. Bring to a boil; cover; reduce heat, and simmer for 15 minutes. Add cauliflower and zucchini; simmer for 10 minutes. Add peas and simmer until tender (about 5 minutes). Season to taste with salt and pepper. Pass Parmesan at the table. Makes about 10 cups.
