4 med. carrots
6 stalks celery w/ tops
6± big garlic cloves
1 med.-lg. onion
2 med. zucchini
some radishes
28oz. diced tomatoes
28oz. water
1t garlic salt
1t black pepper
1t Italian seasoning
I was watching YouTube cooking videos yesterday and stumbled on (yet another) weight-loss-cabbage-soup video. I've made many variations of this over the years, but since I had all the ingredients here, plus several never mentioned, such as radishes and zucchini, I decided to make a big pot. I love any kind of vegetable soup! After a couple heatings, you could hit this with your immersion blender to keep it interesting. . .It's amazing to me how changing the texture makes it a whole different soup!
Combine all the chopped vegetables, seasoning, tomatoes and water in a 6 quart pot.
Simmer over low heat for an hour or two. Taste and correct any seasonings, adding bouillon or soup base now if it needs extra flavor.
Mmmm, soup on a windy-blustery day (in August! 😯) sure sounds good! . .Lin
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