| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Soups/stews, Vegetables | 1 | Servings | |
INGREDIENTS
| 3 | tb | Olive oil |
| 1 | Onion, diced | |
| 1 | Leek, light green and white parts only. sliced | |
| 3 | Cloves garlic, peeled and crushed | |
| 3 | Ribs celery, diced | |
| 2 | Carrots, diced | |
| 3 1/2 | c | (1/2 small head) white cabbage, shredded or thinly sliced. |
| 2 | Boiling potatoes, red , chopped with peel on. | |
| 1 | sm | Turnip, peeled and chopped. |
| 2 1/2 | c | Quarts vegetable broth |
| 1 | c | V-8 juice |
| 1/2 | ts | Dried thyme leaves black pepper to taste a very little salt. |
| 1 | cn | Drained kidney beans, or great northern whites, or chick peas |
| 1/2 | c | Elbow macaroni |
| 2 1/2 | to | 3 hours — serves 10 |
INSTRUCTIONS
Heat oil in very large soup pot. Add onions and cook, stirring, over low heat for 2 minutes. Add the leek and garlic; cook, stirring, for another minute or so. Add celery and carrots; cook, stirring, for an additional minute or so. Stir in the cabbage, potatoes, turnip, vegetable broth (or bouillon cubes and water), tomato juice and thyme. Bring to a boil. Season with pepper to taste. Turn down, and simmer covered for 2 to 2 1/2 hours, or until the vegetables are tender. Add macaroni and beans during the last 30 minutes. Serve hot with crusty bread or rolls. == Courtesy of Dale & Gail Shipp, Columbia Md. Converted by MMCONV vers. 1.50 From: Dale Shipp Date: 04-18-96 Posted to MM-Recipes Digest V3 #261 Date: Tue, 24 Sep 1996 00:16:06 -0400 From: [email protected]
A Message from our Provider:
“You can fool yourself. You can never fool God”