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1.
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Place all ingredients in a soup kettle and bring to a rolling boil.
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Boil for 5 min.
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Reduce heat to a simmer, and continue to cook for about 1 1/2 hrs.
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2.
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VEGETABLE SOUP VARIATION: Add in any combinations of the following (fresh or possibly frzn) : green beans, leftover cooked rice, carrots, leftover cooked pasta, potatoes, cut up meat or possibly poultry, peas, 1/2 tsp.
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chili pwdr or possibly corn.
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This is good sprinkled with Parmesan or possibly cheddar cheese.
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3.
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SEAFOOD SOUP VARIATION: Add in 2 bottles clam juice, 1 lb.
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flaky white fish, such as scrod, cod, halibut or possibly flounder, or possibly any amount of other seafood, 1 c. cream (optional), 1/4 c. sherry or possibly port (optional).
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Simmer vegetable base with clam juice for only 1/2 hour.
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Add in seafood and simmer for 20 min.
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Add in cream and (or possibly) wine right before serving, but do not boil or possibly it will curdle.
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4.
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BEAN SOUP VARIATION: Add in 2 cans of black beans or possibly kidney beans, 1 large green pepper, minced and 1 to 2 tsp.
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cumin to vegetable base and simmer for 2 hrs.
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Let it rest till time to serve and then reheat.
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Delicious with grated cheddar or possibly Monterey Jack cheese, a dollop of lowfat sour cream and salsa and corn chips on the side.
