| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg09 | 1 | servings | |
INGREDIENTS
| 10 | c | Broth |
| 2 | Potatoes; cubed | |
| 2 | Carrots; sliced | |
| 2 | Stalks celery; sliced | |
| 5 | Mushrooms; sliced | |
| 1 | Green or red bell pepper; chopped | |
| 1 | Stalk broccoli; cut up | |
| 1/2 | Head cauliflower; cut in florets | |
| 1 | Parsnip; sliced | |
| 1 | Onion; chopped | |
| 1 | c | Green peas |
| 1 | c | Green beans |
| 1 | c | Yellow wax beans |
| 1/2 | c | Cooked chickpeas |
| 1/2 | c | Cooked navy beans |
| Salt and pepper to taste | ||
| 1 | ts | Dried parsley |
INSTRUCTIONS
This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Enjoy 1 In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits. Makes 6 -10 servings Recipe by: www.souprecipe.com/ 3/27/99 slightly revised Converted by MM_Buster v2.0l.
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