Market Day Vegetable Soup

Potatoes, celery, onion, sweet peppers, corn, carrots, green beans, and canned tomatoes are cooked together in chicken broth, herbs and Worcestershire sauce. Make this a main dish soup by adding cooked chicken, or, substitute vegetable broth for the chicken broth and omit the chicken, if you prefer a vegetarian soup.

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Ingredients:

• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 2 (14 1/2 ounce) cans Italian-style tomatoes, diced
• 1 medium onion, chopped
• 2 cloves garlic, pressed
• 3 medium potatoes, peeled and chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 1/2 cups fresh or frozen whole kernel corn
• 1 1/2 cups fresh carrots, peeled and sliced
• 1 1/2 cup fresh or frozen green beans, cut in 1-inch pieces
• 1 cup celery, chopped
• 2 tablespoons Worcestershire sauce
• 3 bay leaves
• 3 tablespoons fresh oregano, chopped OR 2 tablespoons dried
• 1 tablespoon dried marjoram
• 3 tablespoons fresh thyme OR 2 tablespoons dried
• Black pepper to taste
• Garnish: fresh parsley,chopped

Method

Combine all ingredients in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 45-60 minutes until vegetables are tender. Remove bay leaves. Garnish with freshly chopped parsley, if desired.

Notes: Two cups cooked chopped chicken can be added, if desired, for a hearty soup to serve 4.

Number of servings: 8-10 servings

Submitted By: jwoodsrd
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