Fresh Vegetable Soup

Fresh Vegetable Soup

Fresh Vegetable Soup

INGREDIENTS:

• 1 can chicken broth
• 3 T chicken base
• 2 quarts water
• 1/4 tsp pepper
• 1/8 tsp salt
• 1 inch chunk ginger, peeled and crushed
• 2 bay leaves
• 8 large cloves garlic, crushed
• 2 stalks celery, thinly sliced
• 1/2 Bermuda onion, thinly sliced
• 1 large red pepper, chopped
• 12 baby carrots, thinly sliced
• 1 leek, thinly sliced
• 5 mushrooms, thinly sliced
• 1 scallion, sliced in one-inch pieces

INSTRUCTIONS:
Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course.
For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles.
Season to taste, and remove from heat. Serve the vegetable recipe accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.