| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Sauces, Mcdougall, Vegetarian | 10 | Servings |
INGREDIENTS
| 1 | md | Onion |
| 1 | Stalk Celery | |
| 2 | Carrots | |
| 1 | lg | Potato |
| 2 | lg | Tomatoes |
| 4 | c | Water |
| 3 | ts | Dried Basil |
| 3 | ts | Garlic powder |
| 1 | Bay leaf | |
| 1 | ts | Thyme |
| 2 | tb | Dried parsley |
| 1/2 | sm | Cauliflower |
| 2 | sm | Zucchini |
| 1/2 | lb | Fresh or frozen Green Peas |
| Salt to taste |
INSTRUCTIONS
Chop Onion Slice Celery Slice carrots 1/8 inch thick Peel and cube potatoes Peel and dice tomatoes Break cauliflower into flowerets Slice zucchini 1/4 inch thick In a 5 quart pan over medium heat saute, with a small amount of water until tender, onion, celery and carrots. Add other ingredients in pan the potatoes, tomatoes additional water, basil, garlic powder, bay leaf, thyme and parsley. Bring to a boil, then cover and let simmer for 15 minutes. Add cauliflower and zucchini and simmer for 10 more minutes. Add peas and simmer for another 5 minutes, or until all vegetables are tender. Season to taste with salt if desired. Serve. Garnish with a small celery heart stalk with the leaves still attached, if desired. **Fabulous Food for Family and Friends** ***By, Cheryl Thomas Caviness, D.T.R.*** From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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