CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats, Grains, Dairy |
Dutch |
|
8 |
Cups |
INGREDIENTS
2 |
tb |
Butter or margarine |
2 |
tb |
Vegetable oil |
1 |
c |
Sliced carrots |
1 |
c |
Sliced celery, with some of the green leafy tops |
1 |
lg |
Onion, chopped (1 cup) |
1 |
|
Clove garlic, crushed |
9 |
|
Medium-size tomatoes (OR: 2 cans, 17 oz. each, tomatoes, undrained)** |
1 |
ts |
Leaf oregano, crumbled |
1 |
ts |
Leaf basil, crumbled |
2 |
ts |
Salt |
1/4 |
ts |
Pepper |
1 |
cn |
(13 3/4 ounces) beef broth |
1/4 |
lb |
Green beans, washed, trimmed, and cut into 1-inch pieces (1 cup) |
1/2 |
lb |
Zucchini, cut in half lengthwise and thinly sliced (2 cups) |
1/4 |
c |
Chopped parsley |
|
|
Grated Parmesan Cheese |
INSTRUCTIONS
1. Heat butter and oil in Dutch oven; saute carrots, celery, onion, and
garlic 5 minutes.
2. Peel tomatoes; cut in half crosswise. Place strainer over large
bowl;remove seeds by squeezing gently. (**Use strainer to remove seeds from
canned tomatoes). Chop pulp and add to juice in large bowl.
3. Add tomatoes and juice to Dutch oven; add oregano, basil, salt, and
pepper;cook 15 minutes.
4. Add beef broth and green beans;cook 30 minutes longer, adding zucchini
and parsley after 20 minutes. Serve with Parmesan cheese.
Note: This soup freezes well. Posted to EAT-L Digest 08 Mar 97 by
"Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 9, 1997
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