Name: Any Vegetable Soup
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; 1 ts Basil; oregano or marjoram or-; 1/4 ts Rosemary -or-; 1 Bay leaf; Cayenne pepper or freshly ground black pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Soup	8	Servings

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
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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