Any Vegetable Soup

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Title: Any Vegetable Soup
Yield: 8 Servings
Categories: Soups

Ingredients:

8 c Assorted chopped vegetables;
-cooked or raw : cabbage
-lettece; potatoes, leeks,
-onions; tomatoes (fresh or
-canned); green beans, peas,
-(fresh or frozen);
-zuccchini or summer
-squash; turnips, spinach;
-canned corn
8 c Vegetable stock or water
1 1/2 ts Of salt


-------------------------------HERB OF CHOICE-------------------------------
1 ts Basil; oregano or marjoram
--or-
1/4 ts Rosemary -or-
1 Bay leaf
Cayenne pepper or freshly
-ground black pepper to
-taste

Date: Fri, 22 Mar 1996 18:41:37 -0500

From: destowe@usa.pipeline.com (Donald E. Stowe (Don), Kalamazoo, MI)
I'm new to this digest. The favorite around our house is Any Vegetable
Soup, especially when I do the cooking. Here it is:

PLACE all the ingredients in a soup pot. Bring to a boil, cover and simmer
until the vegatables are tender, about 20 minutes. Serve hot.

We used 2 cups of carrots, 2 cups of celery, 2 cups onions, 2 cups of
potatoes, 2 or 3 cups of cabbage, 1 can of corn (2 cups). We used the
liquid from the canned corn and the remainder water (about 9 cups of
liquid). We used the oregeno one time and and the basil about five times.
I prefer the basil.. We also used 1 teas. onion powder and 1/2 teas. garlic
powder. We use a generous amount of black pepper to give the soup some
zing.

Taken from the Vegetarian Times Complete Cookbook

FATFREE DIGEST V96 #81

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.