Vegetable Soup

• 3 T butter
• 3 medium onions, chopped
• 3 cloves garlic
• 2 bay leaves
• 4 whole cloves
• 1/8 t cayenne
• 7 c vegetable broth
• 1 t salt
• 1 28-oz can whole plum tomatoes
• 3/4 c chopped parsley
• 2 medium carrots, diced
• 3 medium parsnips, diced
• 2 medium potatoes, diced
• 2 c corn, fresh or frozen
• 1 package frozen lima beans
• ground pepper to taste

Melt butter in large pot

Add and sauté the onions and garlic for 5 min

Add cayenne, bay leaves, cloves and sauté another 1 minute

Add vegetable broth, salt, canned tomatoes with their juice and 1/2 c parsley.

Cut up the tomatoes in the broth using a wooden spatula and knife

Bring it all to a boil

Add carrots, parsnips and potatoes, simmer 20 minutes, or until potatoes are almost done

Add the frozen limas, simmer 10 minutes (follow package directions)

Add the frozen corn, ground pepper, remaining parsley.

When all is done, serve! Try to remove the cloves :).

This soup will improve in flavor the following day.