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