|
3
|
| yield : 8 Servings |
ingridients :
| 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 |
|
directions :
Date: Fri, 22 Mar 1996 18:41:37 -0500
From: destowe[at]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. |
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