Secret Garden Vegetable Soup According to Ann Phillips, “You can celebrate any vegetables you have with this recipe. It will taste different every time depending on what vegetables are available.” 1/4 Cup olive oil 1 large onion, peeled and sliced 1-2 ribs celery, sliced 2 large carrots, peeled and sliced into rounds 1 potato, peeled if desired and cubed 1 handful fresh beans, cut into 1-inch pieces (Ann uses a mix of green and yellow) 1 small cabbage, cored and chopped 1 stalk broccoli, sliced 3 medium tomatoes, chopped 1 bell pepper (any color), seeded and chopped 1 zucchini or yellow squash, sliced into rounds and cut in half 5 Cups vegetable broth (or 2 1⁄2 tsp. VEGETABLE SOUP BASE dissolved in 5 Cups warm water) 1 WHOLE BAY LEAF 1/4 Cup chopped fresh Italian parsley (or 1 TB. PARSLEY FLAKES) 1 TB. chopped fresh marjoram (or 1 tsp. MARJORAM) 1 TB. chopped fresh thyme (or 1 tsp. THYME)

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