| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Carrots |
| 1 |
c |
Celery |
| 1 |
c |
Onions |
| 1 |
c |
Corn |
| 1 |
c |
Cauliflower |
| 1 |
c |
Broccoli florets |
| 1 |
c |
Green beans |
| 1 |
c |
Peas |
| 8 |
c |
Tomatoes (plum preferred) |
| 1 |
ts |
Salt |
| 1 |
ts |
Celery salt |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Garlic |
| 1 |
ts |
Thyme |
| 2 |
oz |
Vegetable oil |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Dice to 1/4 inch pieces the carrots, celery and onions. Slice green beans
into 1 inch pieces. Peel and deseed tomatoes and coarsely chop them keeping
juice. Chop garlic.
Heat oil in a heavy bottomed large pot, add carrots, onions, celery, salt,
pepper, celery salt and garlic. If using dried herbs add now. If fresh add
5 minutes before serving. Saute (5-7 minutes until transparent. Cover to
retain natural juices. Add tomatoes and juice.
Cover and bring to a boil.
To correct consistency - add water if needed, cook with lid off if too
thin. Simmer 20 minutes. Add remaining veggies and sugar (and herbs if
using fresh). Bring to a boil and simmer for 5 minutes. Soup is now ready
to serve.
Notes: For extra protein in a vegetarian diet add 2 cups lentils.
Storage: Can be stored and kept in a sealed container, refrigerated for 1
week or frozen for 3 months.
Source: Mother Tucker's: By Ward Market, Ott Chef: Chris Inns
Posted to FOODWINE Digest 03 Feb 97 by Gretl Collins
<gretl_collins@AGCS.CAS.PSU.EDU> on Feb 3, 1997.
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