Vegetable Soup

Ingredients

• 6 cups water (or use broth) 1/4 teaspoon dried thyme 1 teaspoon Italian spices 1 bay leaf 1/4 cup snipped fresh parsley 1-1/2 teaspoons salt 1 tbsp minced onion 1 tbsp minced garlic 1-1/2 cups carrots, cut into 1/4-inch dice 1-3/4 cups diced (1/2 inch) all-purpose potatoes (2 medium) 1/2 cup sliced celery 2 tomatoes, diced Corn or zucchini 2-1/2 cups zucchini or 1 lb spinach Or 1 cup orzo or navy beans or barley Freshly grated Parmesan cheese Freshly ground black pepper

Method

1. Combine water and spices in large Dutch oven. Bring to boil over medium-high heat.
2. Add carrots; return to boil. Reduce heat and simmer, partially covered, 5 minutes.
3. Repeat with potatoes, celery, and tomatoes. Add other ingredients, as desired.
4. Cook, covered, stirring occasionally until all veggies are tender and soup is thick. Discard bay leaf.
5. Ladle soup into warmed soup bowls. Serve with Parmesan and pepper, if desired. Makes 10 cups.