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Old-Fashioned Vegetable Soup
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3 lb. fresh tomatoes
2 1/2 qts. water or chicken broth
1 c. chopped onion
1 c. chopped celery
2 bay leaves
3 tsp. basil leaves, divided
2 tsp. salt
1/2 tsp. ground black pepper
4 c. coarsely chopped cabbage
2 c. cauliflower flowerettes
Parsley flakes
2 c. fresh corn kernels
2 c. sliced carrots
2 c. sliced zucchini
2 c. peeled, diced potatoes
Use tomatoes held at room temperature. Remove cores and coarsely chop. Place in a large pot with water. Bring to a boil. Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper. Cover and simmer for 1 hour. Add remaining vegetables. Cover and simmer until vegetables are tender, 45 to 60 minutes longer. Add remaining basil leaves, simmer 5 minutes longer.
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