| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soup | 8 | Servings |
INGREDIENTS
| 12 | c | Water |
| 2 | Vegetable broth cubes | |
| 2 | Onions | |
| 4 | Cloves garlic (up to) | |
| 5 | Potatoes | |
| 1 | Sweet potato (up to) | |
| 5 | Beets with greens | |
| 1 | bn | Chard |
| 4 | Carrots | |
| 3 | tb | Miso |
| 4 | Bay leaves | |
| 1 | tb | Oregano |
| 1 | tb | Basil |
| 1 | ts | Cumin |
| 1 | tb | Hot paprika |
| 1 | ds | Cayenne |
| Salt & pepper to taste | ||
| (I added 1/2 c cous cous at the end) |
INSTRUCTIONS
Date: 19 Jun 1996 16:53:58 -0700 From: "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu> Boil water. Add broth cubes, bay leaves, 1 chopped onion, 2 slightly crushed garlic cloves, half of the other spices, and the potatoes chopped into chunks. Let those cook on a soft boil for 15 minutes. Then add chopped sweet potato, carrots, beets & your second onion. Keep on a hot simmer for another 15 minutes. Add chopped beet greens & chard, and the rest of your spices. Cook for another 10 minutes, then turn off heat & stir in miso. Add a dollop of FF sour cream (optional) and serve. FATFREE DIGEST V96 #170 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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