Busters Recipes

Fresh Vegetable Soup

1 medium zucchini
2 large ripe tomatoes
1 tablespoon olive oil
1/2 cup sliced mushrooms
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup sliced green onions
2 cans (14 1/2 ounce size) vegetable or chicken broth
1 teaspoon ground cumin
3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Halve the zucchini lengthwise and slice into 1/4-inch-thick pieces. Coarsely
chop the 2 tomatoes.
In a large heavy saucepan or Dutch oven, heat the 1 tablespoon oil over
medium-high heat until hot. Add the 1/2 cup mushrooms, 1/2 cup carrots, 1/2
cup celery, and 1/2 cup green onions; cook for 3 to 4 minutes, stirring
constantly, until vegetables start to brown. Add the zucchini slices, 2
chopped tomatoes, 2 cans broth, 1 teaspoon ground cumin, 3/4 teaspoon thyme,
and salt and pepper. Cover the pot and bring the mixture to a boil; cook 5
minutes, or until the vegetables are tender. (If desired, add water to the
soup to restore any liquid that has cooked off.)
While the soup is cooking, chop enough fresh parsley to measure 2
tablespoons, if desired. Add the chopped parsley to the soup just before
serving.