Garden Soup I


2 quarts chicken or beef stock
1 teaspoon chopped basil
2 cloves garlic, chopped
5 peppercorns
1 bay leaf
1 cup green beans, cut into 1-inch pieces
2 carrots, peeled and sliced
1 zucchini, sliced
2 tomatoes, peeled, seeded, and chopped
1 onion, peeled and chopped
Yogurt or sour cream


Pour stock into soup kettle. Tie basil, garlic, peppercorns, and bay leaf in cheesecloth and add to stock. Bring to a boil, reduce heat, and simmer 20 minutes, partially covered. Add beans and carrots, and simmer 10 minutes. Add zucchini, tomatoes, and onion, and simmer 10 minutes longer. Remove cheesecloth. Garnish with yogurt or sour cream.


Serves 6-8


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