Ruth's Vegetable Soup

6 cups water
1 15-oz. can diced tomatoes
3 Knorr Vegetable bouillon cubes (or enough vegetable boullion flavoring for 6 cups water)
4 - 6 garlic cloves, minced
2 bay leaves
1 cup chopped onion
5 cups sliced zucchini (cut zucchini in quarters lengthwise, and slice thinly)
1-1/2 cups diced carrots
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon white pepper
1/2 teaspoon thyme
2 tablespoons apple cider vinegar
1/4 cup minced fresh parsley (optional)

Combine all ingredients, except parsley, in a large soup pot. Bring to a boil and simmer for about 20 minutes or until vegetables are tender. Remove 1-1/2 cups vegetables with a slotted spoon. Remove the bay leaves and discard. Puree the remaining soup in batches in the blender. Pour back into the soup pot, and add the reserved vegetables, the vinegar, and the minced parsley if using. Heat briefly. This recipe makes 10 cups of soup. Serving size is 2 cups each.


Number of Servings: 5

Recipe submitted by SparkPeople user ANTIOCHIA.