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CATEGORY CUISINE TAG YIELD
Meats Pressure co, Soups & ste 8 Servings

INGREDIENTS

5 c Chicken stock, fat removed
1 1/2 c Tomato juice
1 Carrot, finely chopped
1 Zucchini, cut in 1/4" slices
1/4 c Celery, finely chopped
1 Onion, finely chopped
1 1/2 c Cabbage, chopped
1/3 c Alphabet pasta, * see note
2 Cloves garlic, minced
1/2 t Salt
1/4 t Pepper
1 Bay leaf
1 T Parsley, chopped

INSTRUCTIONS

1997    
or pasta up to 1/8" (3mm) thick  To cook reduced quantities: reduce all
ingredients proportionately.  Pour stock and tomato juice into cooker.
Bring to boil on high heat.  Add remaining ingredients except parsley.
Stir. Close cooker. Bring  to full pressure on high heat. Remove cooker
immediately from heat.  Allow to cool naturally. Open cooker. Serve
hot, garnished with  parsley.  Recipe by: Hawkins Futura Cookbook -
1987 Supplement Posted to  MC-Recipe Digest V1 #569 by Rooby
<MsRooby@sprintmail.com> on Apr 15,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 80
Calories From Fat: 18
Total Fat: 1.9g
Cholesterol: 4.5mg
Sodium: 378.7mg
Potassium: 393.9mg
Carbohydrates: 11.2g
Fiber: 1.3g
Sugar: 6g
Protein: 4.8g


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