1. In a large Dutch oven, saute onions in olive oil. 2. Add celery, saute until lightly browned. 3. Add the rest of the vegetables to the pan as you slice them. 4. Add corn and peas. 5. When all vegetables have been added to the pot, add the tomatoes and juice, salt and pepper. 6. Bring to a boil and simmer about one hour. 7. Serve with freshly made bread. 8. Optional: Pan toast over high heat 1/2 cup dry breadcrumbs in 1 teaspoon olive oil. Add 1/4 teaspoon garlic salt. Sprinkle 1 tablespoon crumbs over each bowl of soup. 9. Optional: Chop 1/2 cup of parsley fine, sprinkle 1 tablespoon over each bowl of soup. ---------------------------------------------------------------------------
Nutrition
Ingredients
