Rainbow Blossom's Vegetable Soup

Recipe Ingredients

1		Onion - chopped (large)
4		Celery ribs - chopped
2 tablespoons	30ml	Vegetable oil
1		Broccoli - - cut into florets
1		Cauliflower - - cut into florets
3		Potatoes - cubed (large)
2		Carrots - finely chopped (large)
1		Zucchini - diced (medium)
1		Yellow squash - diced (medium)
1		Tomatoes & juice - diced
1/2 cup	80g / 2.8oz	Frozen lima beans
1/2 cup	80g / 2.8oz	Frozen green beans
1/2 cup	31g / 1.1oz	Frozen corn
1/2 cup	118ml	Frozen peas
2		Water
1/4 cup	59ml	Spike seasoning*
1/2 teaspoon	2.5ml	Garlic - minced
1 teaspoon	5ml	Basil
1/4 teaspoon	1.3ml	Thyme
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Chili powder
1/4 teaspoon	1.3ml	Oregano
1 teaspoon	5ml	Parsley flakes
1 tablespoon	15ml	Sweetener
3 tablespoons	45ml	Tamari sauce

Recipe Instructions

*A blended seasoning mixture.

Use the real stuff! In a large kettle, saute onion and celery in oil until onions are translucent.

Add broccoli, cauliflower, potatoes, carrots, zucchini, squash, tomatoes and juice, lima beans, green beans, corn, peas and water. (If you prefer a thinner soup, more water can be added.) Stir well.

Add Spike, garlic flakes, basil, thyme, cumin, chili powder, oregano, parsley flakes, honey and tamari or soy sauce. Simmer 1 hour or until vegetables are tender.

Source:
Susan Feniger and Mary Sue Milliken

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