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Italian Vegetable Soup

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“This is a hearty, meatless vegetarian soup.”
READY IN:
2hrs 5mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. BROTH: In a large cooking pot, add water, salt, onion, celery and celery leaves, bay leaf and carrot.
  2. Bring to boil, reduce heat and simmer for 1 1/2 hours.
  3. Remove from heat and let cool slightly.
  4. Strain liquid and return to cooking pot, discarding the solids.
  5. In the meantime, prepare all vegetables.
  6. Vegetable broth should measure 8 cups of liquid, if required, add additional water to make up the difference and bring to boil.
  7. INGREDIENTS: Add kidney beans, green beans, celery, green peas, zucchini, carrots, onion, potato, parsley, garlic, tomatoes including liquid (crush tomatoes), COCA-COLA, Worcestershire sauce, chicken soup base, Italian seasoning, salt and black pepper.
  8. Return to boil, reduce heat, cover and simmer for 30 minutes or until the vegetables are tender.
  9. Adjust seasonings to taste.
  10. Serve soup sprinkled with Parmesan cheese.

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