Zucchini Soup

This recipe has been adapted from "Zucchini Soup" recipe in The Paleo Diet by Loren Corden, PhD ©2002 Wiley, John & Sons, Incorporated.

Ingredients
2 Tbsp olive oil
1 red onion, chopped
5 cloves garlic, minced
2 quarts water
2 Tbsp dried basil
2 Tbsp dried parsley
2 Tbsp dried thyme
1 Tbsp black pepper
2 cups carrots, chopped
2 cups celery, chopped
2 cups zucchini, chopped
2 cups fresh tomatoes, chopped
1/2 cup fresh parsley, chopped

Instructions

1. Chop all ingredients, setting aside ingredients into the following groupings (will add ingredients in different time intervals)
• onion & garlic
• basil, parsley, thyme & pepper
• carrots & celery
• zucchini
• tomatoes and fresh parsley
2. Heat olive oil and saute onion and garlic
3. Bring water to a boil and add sauteed onion, garlic, basil, parsley, thyme, and pepper.
4. Lower heat and simmer for 1 hour.
5. Add carrots and celery, continue to simmer for another 1/2 hour.
6. Add Zucchini, continue to simmer for another 20 minutes
7. Add tomatoes, and fresh parsley simmer for 10 minutes
8. Remove from heat and serve immediately

This recipe omits the 2 cups of cooked chopped beef, chicken or pork the original recipe lists. If using this as a main dish, you can add the cooked meat to the soup at the same time as the sauteed garlic, onion, parsley, thyme, and pepper.