Zucchini Parmesan Soup
Eleanor Towne

1 1/2 qts. canned tomato juice
1 large stalk celery, chopped
modertate amt. oregano
1/2 qt. water
garlic & salt to taste
few pinches sweet basil
1 medium zucchini
Parmesan cheese

Mix first 6 ingredients and bring to a boil for 1 hour. Add medium zucchini, or more if you like more vegetables. Cook 1 hour more. You can also add mushrooms, sliced. Place in soup bowl and sprinkle Parmesan cheese on top.