Garden Vegetable Soup

• 2 Tbsp. oleo margarine
• 2 Tbsp. vegetable oil
• 1 c. sliced carrots
• 1 c. sliced celery
• 1 c. chopped onion
• 1 clove crushed garlic
• 9 medium tomatoes or 2 (17 oz.) cans tomatoes
• 1 tsp. oregano
• 1 tsp. basil
• 2 tsp. salt or less if desired
• 1/4 tsp. pepper
• 1 can beef broth
• 1 c. green beans, cut up
• 2 c. sliced zucchini
• 1/4 c. chopped parsley
• grated Parmesan cheese if desired

1. Heat oleo and oil in Dutch oven.
2. Saute carrots, celery, onions and garlic 5 minutes.
3. Peel tomatoes; chop pulp.
4. Add tomatoes and juice.
5. Add seasonings.
6. Cook 15 minutes.
7. Add beef broth and green beans.
8. Cook 30 minutes longer, adding zucchini and parsley after 20 minutes.
9. Serve with Parmesan cheese if desired.
10. This soup freezes well.

oleo margarine, vegetable oil, carrots, celery, onion, garlic, tomatoes, oregano, basil, salt, pepper, beef broth, green beans, zucchini, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206188 (may not work)