Title: Fresh Vegetable Basil Soup
Categories: Sauces, Mcdougall, Vegetarian
Yield: 10 Servings

1 md Onion
1 Stalk Celery
2 Carrots
1 lg Potato
2 lg Tomatoes
4 c Water
3 ts Dried Basil
3 ts Garlic powder
1 Bay leaf
1 ts Thyme
2 tb Dried parsley
1/2 sm Cauliflower
2 sm Zucchini
1/2 lb Fresh or frozen Green Peas
Salt to taste

Chop Onion Slice Celery Slice carrots 1/8 inch thick Peel and cube potatoes
Peel and dice tomatoes Break cauliflower into flowerets Slice zucchini 1/4
inch thick

In a 5 quart pan over medium heat saute, with a small amount of water until
tender, onion, celery and carrots.

Add other ingredients in pan the potatoes, tomatoes additional water,
basil, garlic powder, bay leaf, thyme and parsley. Bring to a boil, then
cover and let simmer for 15 minutes.

Add cauliflower and zucchini and simmer for 10 more minutes. Add peas and
simmer for another 5 minutes, or until all vegetables are tender. Season to
taste with salt if desired.

Serve. Garnish with a small celery heart stalk with the leaves still
attached, if desired.

**Fabulous Food for Family and Friends** ***By, Cheryl Thomas Caviness,
D.T.R.***

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini