- 1/2 red onion, chopped
- 1 potato, chopped
- 2 carrots, peeled and chopped
- 2 stalks of celery, sliced
- 1 16 oz. can crushed tomatoes
- 1/2 C. frozen English peas
- 1/2 C. frozen green beans
- 1/2 C. frozen corn
- 4 vegetable bouillon cubes to make
- 3 C. water
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/8 tsp. cayenne
- 1 bay leaf
- 1 tsp. salt
- ground pepper to taste
Combine all ingredients in a large pot. Bring to a boil, then lower to a simmer. Simmer, stirring occasionally, till the carrot is tender but not mushy (about 45 minutes). Remove bay leaf.
Add additional salt as desired.