Thursday, May 05, 2011
Navy Seals Soup
Nourishment for your next mission!
4 lbs. fresh tomatoes, peeled and diced
2.5 quarts water
1 small turnip, peeled and diced
2 cups diced onions
1 teaspoon celery salt
2 bay leaves
2 tablespoons salt
3 tablespoons basil leaves
4 garlic cloves, finely chopped
1 tablespoon sugar
1/2 teaspoon ground black pepper
1 lb. eggplant, peeled and diced
4 cups diced cabbage
1 cauliflower, cut into flowerets
2 12 to 15 oz. cans of sweet corn
2 cups of diced carrots
4 small zucchini, peeled and sliced
2 cups white potatoes, peeled and diced
1/4 cup parsley flakes
(1) in a large pot, combine tomatoes with water and bring to a boil. Add turnip, onion, celery salt, bay leaves, salt, HALF of the basil leaves, garlic, sugar and pepper. Cover. Cook one hour.
(2) add remaining vegetables and cook for another hour.
(3) add remaining basil leaves and parsley flakes
(4) serve with long loaves of freshly-baked french bread, broken into chunks.
Makes 12 servings!
Tags: seal team, navy seals
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