3 carrots, sliced
3 celery stalks, sliced
4 potatoes, cubed
1 turnip or parsnip, diced
1 head broccoli, separated into florets
1 large onion, diced
3 or more garlic cloves, minced
1 1/2 teaspoons salt
1 - 156 milliliter can tomato paste
2 bay leaves
1 1/2 teaspoons marjoram
1 teaspoon cumin
1 teaspoon thyme
Hot sauce, to taste (I use a few drops)
1/2 teaspoon ground pepper
2 vegetable bouillon cubes or 1 package onion soup mix
Water to cover
1) Place all ingredients into a dutch oven soup pot. Stir thoroughly to combine. Bring to a boil and maintain for 10 minutes. Reduce heat to simmer and cook, stirring occasionally, until veggies are tender.
Variations: At the simmer stage...-add 2 cups cooked chickpeas and 1/2 cup corn.-add 2 cups cooked kidney beans and 1 cup alphabet noodles-add barley and be sure to simmer for at least 35 minutes.
Source of recipe: I wrote this recipe.