| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Main dish, Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
Onion; Md, Chopped |
| 2 |
|
Carrots; Md, Scrape & Sliced |
| 2 |
|
Stalks Celery; Sliced |
| 8 |
c |
Chicken Broth |
| 2 |
|
Tomatoes; Md, Peel & Chop |
| 2 |
|
Zucchini; Md,Quarter & Slice |
| 1/2 |
c |
String Beans Or Peas |
| 1 |
c |
Spinach; Fresh, * |
|
|
Salt & Pepper; To Taste |
INSTRUCTIONS
* Wash and cut the fresh spinach into strips.
Melt the butter in a soup pot; add the onion, carrots and celery. Cook
over medium heat, stirring often, for 5 minutes. Add the broth and
tomatoes and simmer another 10 minutes. Add the spinach and cook for an
additional 1 minute. Season with salt and pepper to taste.
From the new version of Fannie Farmers Cookbook by Marion Cunningham.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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