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Garden Vegetable Soup
1 cup chopped leek, white part only, thoroughly washed
2 celery stalks with leaves, chopped
3/4 cup chopped onion
1 cup diced onion
1 cup diced carrots
2 cloves garlic, chopped
1/4 cup water + 3 cups water or vegetable stock
1 1/4 cups no salt tomato juice
1 cup diced potato
1 cup cauliflower florets
1/4 cups chopped fresh parsley or 2 Tbsp dried
1 tsp. crushed dried basil
1 tsp. Italian seasoning
1/8 tsp. pepper
1 1/2 tsps. honey
1 cup chopped greens (romaine, escarole, bok choy, beet greens, spinach)
fresh lemon wedges
Combine leek, celery, onion, carrots, garlic and 1/4 cup water in
soup pot. Cover and cook over medium heat for 5 minutes , stirring
occasionally. Add 3 cups of water, tomato juice, potato, cauliflower,
parsley, and herbs. Bring to a boil, cover, reduce heat and simmer
30 minutes, or until vegetables are tender Add honey and greens.
Cover and cook 5 minutes longer, or until greens are wilted. Serve
with a lemon wedge. Makes 6 servings.
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Vegetable 03