Wednesday, September 2, 2009

Jim's Vegetable Soup

Submitted by Emily Daniel

1 C diced carrots
1 C diced zucchini
1/2 medium onion diced
olive oil
1 can diced tomatoes
2 cans chicken broth
3 cloves garlic minced
1/2 cub cabbage torn in large pieces
salt and pepper to taste

Saute carrots, zucchini and onions in olive oil until onions are clear. Add tomatoes, chicken broth and garlic. Bring to a boil and then reduce to a simmer for 15 minutes, or until the carrots are soft. Add cabbage and simmer for 3 minutes. Salt and Pepper to taste. Serve with fresh grated parmesan and crusty bread.

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