Any Vegetable Soup

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.