INGREDIENTS

INSTRUCTIONS

* Use about 6 cups liquid. You may mix chicken and beef broth (canned
lowfat, not bouillon cubes) with water and tomato juice or vegetable juice
cocktail to suit your tastes.
1. Melt 4 tablespoons margarine in skillet. Add the chopped green
peppers, carrots, celery and onion. Saute on low heat until vegetables are
softened and onion browned lightly. Add this to the broth mixture which has
been placed in a large, heavy pan with lid.
2. Add to this the potatoes, green beans, lima beans and corn. Cover and
simmer for about 45 minutes or until all the vegetables are done. Add the
salt and pepper.
3. Remove about 2 cups of the mixture and put into blender. Puree this
mixture and return to pot with rest of soup. Turn off heat and cover soup.
Best if allowed to set for up to 1 hour to blend flavors.
Since this is a basic recipe for soup, you can add the vegetables you
prefer and follow the directions above to finish the soup. Some
suggestions: Add bay leaf, shredded cabbage, chopped zucchini, diced
turnips, fresh tomatoes, okra or parsley. For added nutrition, serve with a
sprinkling of lowfat cheese on the hot soup. Also good sprinkled with
toasted croutons. This stores very well in refrigerator and is actually
improved with time.
Recipe By     : Jo Anne Merrill
Posted to EAT-L Digest 21 Sep 96
Date:    Sun, 22 Sep 1996 07:29:20 -0500
From:    Pat Roll <familyroll@NWOHIO.COM>
Serving Ideas : Serve with cornbread or cornsticks.
NOTES : My mother, Lillian Childers, made the best vegetable soup using
whatever vegetables were in season.

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