Garden Vegetable Soup

Garden Vegetable Soup

Miz Helen's Kitchen

Ingredients

4 tablespoons olive oil

3 cups fresh green beans,snapped

2 onions, chopped

3 cloves garlic, minced

1 cup celery, chopped

2 cups carrots, shredded

4 cups cabbage, chopped

1 cup water

2 cups tomatoes, peeled and diced

1 large yellow summer squash, sliced

1 medium zucchini, sliced

2 teaspoons dried thyme

2 teaspoons dried basil

2 teaspoons salt

1 teaspoon pepper

1/8 teaspoon cayenne pepper

2 cups vegetable juice (V-8 Juice)

4 cups vegetable broth

2 tablespoons butter

Fresh Parsley for Garnish

Directions

In a large stock pot heat the olive oil and place the green beans, onions, garlic, celery, and carrots into the heated oil and saute all of these vegetables until the onions are clear and the green beans just turning.

Add the chopped cabbage and 1 cup water.

Cover the stock pot and reduce the heat, cook for 6 minutes until the cabbage is wilted and reduced.

Add the tomatoes, summer squash and zucchini, then mix all the vegetables well.

Cook together for about 5 to 8 minutes until the squash begins to saute.

Add the thyme, basil, salt, pepper, and cayenne mix together well making sure the seasons are combined.

Add the vegetable juice and vegetable broth mix well.

Cover the stock pot and cook on low heat for 30 minutes.

Remove the cover and stir in the butter.

Garnish with fresh parsley.

Enjoy!