A very good vegetable soup! Instead of using just peas or corn, I used 1/2 cup of each.
Note in recipe:
This is a basic vegetable soup recipe. You can modify this recipe, depending upon the type of vegetables that are in season. Omit the peas or corn during Passover.
3 carrots, peeled and finely chopped
3 stalks celery, finely chopped
1 small zucchini, finely chopped
1 onion, peeled and finely chopped
2 teaspoons oil
8 cups or 2 quarts water
14 1/2 ounce can whole peeled tomatoes, chopped
1 cup fresh or frozen peas or corn kernels
1/4 cup fresh parsley, finely chopped
Salt and pepper to taste
Saute carrots, celery, zucchini, and onion in oil in a large pot over medium-high heat for 5 minutes. Add water and bring to a boil. Reduce heat, cover pot, and simmer for 25 minutes. Add remaining ingredients and simmer 20 minutes longer.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994