Vegetable Soup Name: BRANDI THOMAS Base: SHAW AFB Recipe: Ingredients: 3 lb. fresh tomatoes 2 1/2 qts. water or chicken broth 1 c. chopped onion 1 c. chopped celery 2 bay leaves 3 tsp. basil leaves, divided 2 tsp. salt 1/2 tsp. ground black pepper 4 c. coarsely chopped cabbage 2 c. cauliflower flowerettes Parsley flakes 2 c. fresh corn kernels 2 c. sliced carrots 2 c. sliced zucchini 2 c. peeled, diced potatoes Directions: 1. Use tomatoes held at room temperature. Remove cores and coarsely chop. 2. Place in a large pot with water. Bring to a boil. 3. Add onion and celery, bay leaves, 1 1/2 teaspoons basil, salt and black pepper. 4. Cover and simmer for 1 hour. Add remaining vegetables. 5. Cover and simmer until vegetables are tender, 45 to 60 minutes longer. 6. Add remaining basil leaves, simmer 5 minutes longer.