Vegetable Soup

To serve 6

8 cups beef stock
Salt
Freshly ground black pepper
12 baby carrots, or plain carrots cut into twelve 2-inch ovals
2 small onions, sliced
1 leek, sliced
1/2 cup sliced celery
1/2 cup cut green beans
1/2 cup julienne strips green and red pepper
1/2 cup fresh corn kernels cut from 2 ears of corn
1/2 cup shelled lima beans
1/2 cup shelled peas
1/2 cup unpeeled zucchini slices
1/2 cup peeled, cubed white turnip
2 tomatoes, peeled, seeded and cut into large chunks
1 small garlic clove, chopped fine
1/4 cup chopped fresh parsley leaves
1/2 teaspoon crumbled dried basil
1/2 teaspoon crumbled dried oregano

Measure the stock into a 4- to 5-cluart saucepan. Warm the stock and season it to taste with salt and pepper. Add all of the vegetables and herbs, and stir very gently to mix them.

Bring the soup to a boil, cover the pot, and reduce the heat. Simmer the soup without stirring~which may, break up the more fragile vegetables - for 30 minutes or until the large pieces, especially the carrots, are tender and cooked through. Taste for seasoning, and serve in a heated tureen or individual soup howls.