Vegetable Soup

       INGREDIENTS:

•       8 medium carrots, sliced
•       2 large onions, chopped
•       4 small celery, chopped
•       1 large green pepper, seeded and chopped
•       1 tablespoon olive oil
•       1 clove of garlic, minced
•       4 cups water
•       350 gr of diced tomatoes
•       2 cups of chopped cabbage
•       2 cups frozen green beans
•       2 cups frozen peas
•       1 cup frozen corn
•       1-1/2 teaspoons dried parsley or fresh parsley average connection
•       1 teaspoon salt
•       1 teaspoon dried marjoram
•       1 teaspoon dried thyme
•       1 bay leaf
•       1/2 teaspoon dried basil
•       1/4 teaspoon pepper

               Method:

- In a deep saucepan sauté the carrots, onion, celery and green pepper until browned. Add garlic, cook 1 minute and 30 seconds. Add the remaining ingredients and mix. Bring to a boil.
- Reduce heat, cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Place the bay leaves. Finally, when the soup is ready, add the parsley and basil.

Vegetable soup is served immediately warm. For extra flavor, vegetable soup can be served accompanied by toast and grated cheese on top or some low-fat yogurt spoons.

Servings: 8