Chunky Vegetable Soup

Chunky Vegetable Soup




* 16 red potatoes, quartered

* 1 head cabbage, cut into bite-size pieces

* 4 stalks celery,

* thickly sliced 2 zucchini, halved lengthwise and thickly sliced

* 2 yellow squash, quartered lengthwise and thickly sliced

* 2 cans diced tomatoes, undrained

* 8 Cups homemade vegetable stock or water

* 2 onions, chopped

* 30 baby carrots

* 1/4 Cup dried oregano

* 4 bay leaves

* 4 garlic cloves, minced

* salt and pepper to taste

* 2 cans garbanzo beans, undrained

* 1/4 Cup olive oil

* In large stockpot, heat oil over medium heat.

* Add onions, cabbage and garlic.

* Saute until tender.

* Add carrots, celery and potatoes.

* Saute five minutes.

* Add tomatoes, garbanzos and stock.

* Simmer 30 minutes.

* Add zucchini, summer squash, oregano, bay leaf, salt and pepper.

* Simmer 30 minutes.

* Serve with bread and a green salad.

* This is a nutritious soup that is filling without being heavy.

It makes a wonderful lunch or late supper. Since it is a soup, it can

cook a lot longer if necessary, but is better if the vegetables still

have some texture.