Italian Vegetable Soup

1. 1

   BROTH: In a large cooking pot, add water, salt, onion, celery and celery leaves, bay leaf and carrot.

2. 2

   Bring to boil, reduce heat and simmer for 1 1/2 hours.

3. 3

   Remove from heat and let cool slightly.

4. 4

   Strain liquid and return to cooking pot, discarding the solids.

5. 5

   In the meantime, prepare all vegetables.

6. 6

   Vegetable broth should measure 8 cups of liquid, if required, add additional water to make up the difference and bring to boil.

7. 7

   INGREDIENTS: Add kidney beans, green beans, celery, green peas, zucchini, carrots, onion, potato, parsley, garlic, tomatoes including liquid (crush tomatoes), COCA-COLA, Worcestershire sauce, chicken soup base, Italian seasoning, salt and black pepper.

8. 8

   Return to boil, reduce heat, cover and simmer for 30 minutes or until the vegetables are tender.

9. 9

   Adjust seasonings to taste.

10. 10

    Serve soup sprinkled with Parmesan cheese.

No additional tips available.