INGREDIENTS

Bouillon:

2 canned chicken broth

1 beef bone

Degraded vegetables or vegetables

Thyme

Sage

Herbs

Salted herbs

Savory

Bay leaves (1 to 3)

Marjoram

Soup:

3 large white leeks cut into slices

6 carrots cut into small cubes

4 celery stalks with leaves

1 small turnip cut into small pieces

1 soup bag with small mixed noodles and dehydrated vegetables

Spices to taste

1 box (large size) tomato juice

1 box (large size) tomatoes with herbs

1 bottle (500 ml) vegetable juice

5 carrots cut into small cubes

PREPARATION

Step 1

Broth: Boil vegetable trimmings or old vegetables with beef bone and two canned chicken broth. Subsequently, incorporate the spices by putting 1 tablespoon each. Let simmer for about 1 hour. Once the broth is finished, strain it in a strainer to remove the residue.

Step 2

Subsequently, put the broth in the pan and the vegetables and all the juice and the tomato box. Add salt and pepper to taste. The spices should be incorporated at the end to not alter the taste. Simmer on low heat for 1h30.

Step 3

When the vegetables are cooked, add 2 cups of soup mix and cubes of zucchini. Close the fire let rest covered for 30 mins. Or until the soup has cooled enough to deposit in the jars.