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Categories:
water lemon juice basil black pepper beef bay leaves onion tomatoes vegetables fresh spinach green beans mushrooms
Viewed: 71 - Published at: 9 years agoIngredients
- 6 c. water
- 3 tsp. lemon juice
- 1 1/2 tsp. dried basil
- 3/4 tsp. black pepper
- 3 beef or chicken bouillon cubes
- 2 small bay leaves
- 1 large onion, chopped
- 3 (16 oz.) cans stewed tomatoes
- 5 c. chopped vegetables (celery, carrots, broccoli, cauliflower and cabbage)
- 2 c. fresh spinach or kale (optional)
- green beans
- mushrooms
Method
- Combine water, lemon juice, basil, pepper, bouillon cubes, bay leaves and onion in Dutch oven.
- Bring to a boil, reduce heat, cover and simmer for about an hour.
- Stir in tomatoes and vegetables.
- Heat to boiling, reduce heat, cover and simmer for 2 hours or until vegetables are tender.
- Sprinkle soup with spinach or kale and simmer 5 minutes.
- Remove bay leaves.
- You may also add cooked rice, potatoes or pasta to make this soup a meal.
