We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Actions DO speak louder than words. Do Jesus'?

Garden Vegetable Soup

0
(0)
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

A Message from our Provider:

“Hurting? No one understands like Jesus”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?