Vegetable Soup
From the kitchen of Mary Lantz
3 potatoes, diced
2 large onions, diced
3 or 4 stalks celery, diced
3 carrots, diced
1 green pepper, diced
1 can of sweet corn with juice
2 bay leaves
Lots of dried basil
2 cubes low or no salt bouillon
Large can of tomatoes (28 oz)
3 Tbs. Tamari sauce
3 Tbs. ketchup
Salt & pepper to taste
In a large soup pot, sauté onions, green pepper, celery & bouillon in olive oil until they start
to get tender. Add potatoes, carrots, corn, and tomatoes and mix well. Stir in 2-3 cups of
water. Then add the basil, tamari, ketchup, bay leaves and salt & pepper. Cover and
simmer until veggies are tender. Soup is always better the second day after it sets overnight
with the flavors mingling. Enjoy!