Winter Vegetable Soup

• 2 onions, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1/4 c. butter
• 1 tsp. marjoram
• 1 bay leaf
• 4 c. chicken broth
• 1 c. tomato puree
• 1 (10 oz.) pkg. spinach
• 1 (10 oz.) pkg. frozen peas
• 1 (10 oz.) pkg. frozen corn
• 1/3 c. fresh parsley, chopped
• 1/2 tsp. dried basil
• 2 stalks celery, chopped
• salt to taste

1. In kettle, cook onions, garlic, carrots and celery in butter with marjoram, bay leaf, basil and salt over low heat until vegetables are softened.
2. Add chicken broth, tomato puree and bring to a boil.
3. Add spinach, peas, corn and return to boil. Simmer 5 minutes.
4. Discard bay leaf.
5. Sprinkle with parsley.
6. May be made up to 3 days in advance of serving.

onions, garlic, carrots, butter, marjoram, bay leaf, chicken broth, tomato puree, spinach, frozen peas, frozen corn, fresh parsley, basil, stalks celery, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177494 (may not work)