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| 1 x ca. 450 g | Roma tomatoes; peeled; |
| | Seeded |
| 1 mittel | Yellow onions diced |
| 2 Tasse | [stock] |
| 4 Tasse | water |
| 1 | Bayleaf |
| 3 | Fresh oregano sprigs |
| 2 | Fresh parsley sprigs |
| 2 | Strips lemon zest (2" long) |
| 1/2 Tasse | carrots thinly sliced |
| 1 x ca. 450 g | New potatoes; unpeeled; cut |
| | Into 1" cubes |
| 1/2 Tasse | Celery diced |
| 1/2 Teelöffel | salt |
| | pepper ground |
| 1 | Ear yellow corn |
| 1/4 x ca. 450 g | Green beans; trimmed; sliced |
| | On diagonal |
| 1/2 Tasse | Zucchini julienned |
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Cut tomatoes into small pieces. Set aside. In large saucepan, saute butter and onion for 3-4 minutes. Add chicken broth and water. Tie together with string bay leaf, oregano, parsley sprigs and lemon zest, and add to pan along with tomatoes, carrots, potatoes, celery, salt and pepper. Bring to a simmer over medium heat, reduce to low, cover and cook 20 minutes. Cut kernels off corn cob and add to soup along with green beans and zucchini. Simmer, covered for 15 minutes more. Remove herb bundle. Taste, adjust seasonings and serve immediately. From Simple American Cooking,
D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80ss
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