MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hearty Vegetable Soup
Categories: Vegetables, Beans, Herbs, Poultry
Yield: 16 servings

1 tb Olive oil
8 md Carrots; sliced
2 lg Onions; chopped
4 Celery ribs; chopped
1 lg Bell pepper; cored, chopped
1 cl Garlic; minced
2 c Chopped cabbage
2 c Thawed cut green beans (8
- oz)
2 c Thawed peas (8 oz)
1 c Frozen corn (about 5 oz)
15 oz Can garbanzo beans; rinsed,
- drained
1 Bay leaf
2 ts Chicken bouillon granules
1 1/2 ts Dried parsley flakes
1 ts Salt
1 ts Dried marjoram
1 ts Dried thyme
1/2 ts Dried basil
1/4 ts Pepper
4 c Water
28 oz Can diced tomatoes;
- undrained
2 c V8 juice

In a stockpot, heat oil over medium-high heat; saute
carrots, onions, celery and green pepper until
crisp-tender. Add garlic; cook and stir 1 minute. Stir
in remaining ingredients; bring to a boil.

Reduce heat; simmer, covered, until vegetables are
tender, 1 to 1-1/2 hours. Remove bay leaf.

Janice Steinmetz, Somers, Connecticut

Makes: 16 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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