Ken'S Vegetable Soup

• 2 cubanelle peppers
• 1 small onion
• bunch fresh oregano
• bunch fresh basil
• 2 fresh bay leaves
• 1 garlic clove pressed
• 1/2 small bag julienned carrots
• 2 small zucchinis sliced in half and they sliced into 1/4 inch ...sprinkled with papirika before state
• 1 can diced tomatoes
• 3 boxes low sodium vegetable stock
• 1 teaspoon 'better than buillion' chicken stock.
• 1 tube sun dried tomatoe stock
• 2 eggs and parmesan cheese
• 1/4 cup olive oil as needed

1. put tomatoes, vegetable stock and chicken stock in large pot and start to bring to simmer.
2. add diced basil, finely chopped oregano, sundried tomatoe paste and crushed garlic.
3. in saute pan, sauted finely sliced onions, diced peppers in olive oil until tender, add to stock. Add bay leaves
4. in saute pan., lightly saute zucchini and paprika...add to stock.
5. simmer for a few hours allow flavors to blend. Add water at the beginning to allow to boil down.
6. At end whisk eggs and parmesan cheese and add
7. to soup.

cubanelle peppers, onion, fresh oregano, fresh basil, bay leaves, garlic, carrots, they, tomatoes, vegetable stock, better, stock, eggs, olive oil

Taken from www.epicurious.com/recipes/member/views/kens-vegetable-soup-52813381 (may not work)