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This
soup has a savory, fresh from the garden flavor and will warm a chilly fall
evening. Choose the freshest vegetables and cook this soup in a crockery cooker.
You may substitute some of your favorite winter vegetables as long as they are
firm enough to withstand a long cooking time.
1 tablespoon olive oil
3 cups mixed chopped
red, white and sweet onion
4 cups boiling water
4 medium carrots,
peeled, halved and sliced
1 cup sliced tender
celery stalks with leaves
2 small zucchini,
sliced
1 cup peeled and diced
russet potatoes
¼ cup frozen peas
1 cup frozen corn
kernels
2 tablespoons chicken
base
1 teaspoon seasoning
salt
¼ teaspoon ground
white pepper
1 tablespoon dried
parsley
1 teaspoon dried
summer savory leaves
2 (14 ½-ounce) cans
Italian-style tomatoes, undrained
1 (8-ounce) can tomato
sauce
Freshly ground
Tellicherry peppercorns
1. Fry the onions in olive oil
until translucent.
2. Turn a 6-quart crockery cooker
to high heat.
3. Pour boiling water into the
crockery cooker.
4. Add the carrots, celery,
zucchini, potato, peas, corn, chicken
base, seasoning,
white pepper, parsley, savory, undrained
tomatoes and
tomato sauce.
5. Cook 4 to 4 ½ hours or until
potatoes are cooked.
6. Serve bowls of soup, topped with
freshly ground Tellicherry
peppercorns.
Makes 6 servings
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