| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Soup |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped dill |
| 1/2 |
c |
Hopped parsley |
| 2 |
c |
Finely chopped celery |
| 2 |
|
Green peppers; chopped fine |
| 2 |
|
Onions; chopped |
| 2 |
|
Tomatoes; chopped |
| 4 |
|
Carrots; diced |
| 1/2 |
lb |
Green beans; cut into 1-inch lengths |
| 2 |
qt |
Water |
| 1 |
tb |
Salt |
| 1/2 |
ts |
White pepper |
INSTRUCTIONS
From: ltsilver@borg.com (LT Silverman)
Date: Wed, 10 Jul 1996 14:49:57 -0400
1. In a large kettle, combine all ingredients.
2. Bring to a boil, lower heat and simmer for 40 minutes, or until
vegetables are tender.
3. Correct seasonings. Serve piping hot. Serves 8.
JEWISH-FOOD digest 250
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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