You can make great vegetable soup any time of the year. Use fresh or frozen veggies, depending 
on what is available and what is most cost effective. It's easy to adapt a lot of soups to a vegetarian preference. You can make your soup vegetarian by using a vegetable stock or, if you are not a vegetarian or if you are and you don't mind a chicken stock, you can make it a bit richer tasting with chicken stock.
on what is available and what is most cost effective. It's easy to adapt a lot of soups to a vegetarian preference. You can make your soup vegetarian by using a vegetable stock or, if you are not a vegetarian or if you are and you don't mind a chicken stock, you can make it a bit richer tasting with chicken stock. Recipe By : Sitara
Serving Size : 6 Preparation Time :2:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 stalk celery -- chopped
1 small onion -- chopped
1 cup mushrooms -- sliced
1 cup broccoli florets -- chopped
1 large potatoes -- cubed
1 can diced tomato -- in juice
1 small can tomato sauce
1 bag frozen mixed vegetables (use whatever frozen veggies you like--or fresh in season)
2 quart s chicken or vegetable stock
2 teaspoons dried basil
1 tablespoon dried parsley
1 teaspoon dried marjoram
salt & pepper
1. Saute onion, celery, and mushrooms in a little butter till they are becoming soft. Add stock, tomato juice, diced tomatoes, and the rest of the vegetables. Bring to a boil then simmer till vegetables become tender.
2. Add herbs and simmer. Check for seasonings.