Fresh Vegetable Basil Soup

1 md Onion

1 Stalk Celery

2 Carrots

1 lg Potato

2 lg Tomatoes

4 c Water

3 ts Dried Basil

3 ts Garlic powder

1 Bay leaf

1 t Thyme

2 tb Dried parsley

1/2 sm Cauliflower

2 sm Zucchini

1/2 lb Fresh or frozen Green Peas

Salt to taste

Chop Onion Slice Celery Slice carrots 1/8 inch thick Peel and cube potatoes Peel and dice tomatoes Break cauliflower into flowerets Slice zucchini 1/4 inch thick In a 5 quart pan over medium heat saute, with a small amount of water until tender, onion, celery and carrots. Add other ingredients in pan the potatoes, tomatoes additional water, basil, garlic powder, bay leaf, thyme and parsley. Bring to a boil, then cover and let simmer for 15 minutes. Add cauliflower and zucchini and simmer for 10 more minutes. Add peas and simmer for another 5 minutes, or until all vegetables are tender. Season to taste with salt if desired. Serve. Garnish with a small celery heart stalk with the leaves still attached, if desired. **Fabulous Food for Family and Friends** ***By, Cheryl Thomas Caviness, D.T.R.***