Rainbow Blossoms Vegetable Soup Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
1 large: Onion, chopped
4 each: Celery ribs, chopped
2 tbsp: Vegetable oil,
1 small: Head broccoli, cut into florets
1 small: Head cauliflower, cut into florets
3 large: Potatoes, cubed
2 large: Carrots, finely chopped
1 medium: Zucchini, diced
1 medium: Yellow squash, diced
28 ounce: Can tomatoes & juice, diced
1/2 cup: Frozen lima beans,
1/2 cup: Frozen green beans,
1/2 cup: Frozen corn,
1/2 cup: Frozen peas,
2 quart: Water,
1/4 cup: Spike seasoning*,
1/2 tsp: Garlic flakes**,
1 tsp: Basil,
1/4 tsp: Thyme,
1 tsp: Cumin,
1 tsp: Chili powder,
1/4 tsp: Oregano,
1 tsp: Parsley flakes,
1 tbsp: Sweetener,
3 tbsp: Tamari sauce,
Directions:
*A blended seasoning mixture. **My note: Blech! 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. Yield: 8 to 10 servings.
Source from luhu.jp
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. Yield: 8 to 10 servings.
Source from luhu.jp