| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low-fat |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Stock, beef |
| 1 |
|
Carrots |
| 1/2 |
|
Onions; chopped |
| 4 |
oz |
Prego |
| 1/8 |
c |
Raisins |
| 3/16 |
c |
Vinegar, white |
| 1/8 |
c |
Parsley |
| 1/2 |
|
Turnips |
| 1/2 |
cn |
Tomatoes |
| 1 |
|
Bay leaves |
| 1 |
|
Leeks; white part, chopped |
| 1/2 |
c |
Beets; chopped |
| 1/2 |
|
Potatoes |
| 1 1/2 |
tb |
Prego |
| 3/8 |
c |
Sugar |
| 3/4 |
c |
Cabbage, shredded |
INSTRUCTIONS
Peel and slice carrots and turnip or parsnip. Peel and dice potato.
Combine ingredients in large soup kettle. Bring to boil over high heat.
Reduce heat, cover, and simmer 1 hour, until vegetables are tender and
flavors meld. Remove bay leaves after first 30 minutes.
Sylvia's comments: Fine soup, reheats well.
From the Dallas _Morning News_. MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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