1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon dried sage
1/2 teaspoon dried sage
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon dried basil
1 teaspoon dried thyme
1 1/2 teaspoons dried rosemary
1 teaspoon dried thyme
1 1/2 teaspoons dried rosemary
1 teaspoon dried basil
2 teaspoons dried oregano
1/2 teaspoon dried marjoram
2 quarts vegetable broth
In a blender, combine basil, oregano, rosemary, parsley, sage, sage, salt, garlic powder, basil and thyme. Blend until smooth. Pour mixture into a large stock pot. Stir in broth, keeping mixture from bubbling. Bring to a boil, reduce heat to low and simmer for 1 1 hour.
Stir in pepper, onion and cilantro, cover and simmer until almost completely absorbed. Season with salt, garlic powder, basil, rosemary, thyme, rosemary, thyme, basil, oregano, marjoram, vegetable broth, chicken stock.
Remove pot from heat, add water, cover and simmer for 40 minutes.
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