Vegetable Soup

Recipe Ingredients

1 lb	454g / 16oz	Roma tomatoes - peeled and seeded
1 lb	454g / 16oz	Yellow onion - diced (medium)
2 cups	474ml	Chicken stock
4 cups	948ml	Water
1		Bay leaf
3		Fresh oregano sprigs
2		Fresh parsley sprigs
2		Lemon zest - (2" long)
1/2 cup	55g / 1.9oz	Carrots - thinly sliced
1 lb	454g / 16oz	New potatoes - unpeeled cut into 1" cubes, cut
1/2 cup	55g / 1.9oz	Celery - diced
1/2 teaspoon	2.5ml	Salt
		Freshly ground pepper
1		Yellow corn
1/4 lb	113g / 4oz	Green beans trimmed on diagonal - sliced
1/2 cup	118ml	Zucchini - julienne

Recipe Instructions

Cut tomatoes into small pieces. Set aside. In large saucepan, saute butter and onion for 3-4 minutes. Add chicken broth and water. Tie together with string bay leaf, oregano, parsley sprigs and lemon zest, and add to pan along with tomatoes, carrots, potatoes, celery, salt and pepper. Bring to a simmer over medium heat, reduce to low, cover and cook 20 minutes. Cut kernels off corn cob and add to soup along with green beans and zucchini. Simmer, covered for 15 minutes more.

Remove herb bundle. Taste, adjust seasonings and serve immediately. From Simple American Cooking, Williams-Sonoma A Catalog For Cooks, Christmas 1994 :

Source:
Cooking Light, Sept 1994, page 90

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