| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian, Soups |
8 |
Servings |
INGREDIENTS
| 5 |
c |
Vegetable broth (water is fine, but not as tasty) |
| 1 |
c |
Tomato or vegetable juice |
| 1 |
c |
Tomatoes; peeled, cut in small pieces |
| 1 |
c |
Carrots; chopped |
| 1 |
c |
Green beans or yellow wax beans |
| 1 |
c |
Onions; finely chopped |
| 1 |
c |
Zucchini or yellow squash; thinly sliced |
| 1 |
c |
Leek; chopped |
| 2 |
c |
Potatoes, red; diced |
| 1 |
|
Cheesecloth bag of fresh herbs of choice (parsley, basil, etc.) |
| 2 |
ts |
Salt |
INSTRUCTIONS
Bring liquid to boil in a deep soup kettle. Add all vegetables and
seasonings. Turn down heat to simmer and partially cover the pot. Simmer
until vegetables are tender. Serve hot with crusty whole wheat bread and a
light fruit dessert.
Variation: Almost any vegetable but onions, tomatoes, and the potatoes can
be substituted for another vegetable. Don't use the cabbage family because
the flavor is too radically changed. Green peas and baby lima beans are a
great addition, as are corn kernels (about 1/2 cup).
Calories per serving: 105. Fat: 1 gram
Source: Vegetarian Journal, Sept-Oct 1993/MM by DEEANNE
Posted to MM-Recipes Digest V5 #018 by "John Weber" <hdbrer@ibm.net> on Jan
18, 98
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