| 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: BobbieB1@aol.com
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