Healthy Vegetable Soup

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