| 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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