| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Soup |
2 |
Servings |
INGREDIENTS
| 8 |
|
New potatoes; tiny |
| 3 |
lg |
Carrots |
| 3 |
tb |
Butter |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Celery stalk; chopped |
| 4 |
|
Broccoli stalks *1 |
| 2 |
sm |
Zucchini; sliced |
| 1 |
c |
Lima beans; frozen, optional |
| 1/2 |
c |
Peas; frozen, optional |
| 1/4 |
ts |
Celery seed |
| 1/4 |
ts |
Sage; dried |
| 1/4 |
ts |
Marjoram; dried |
| 1/2 |
ts |
Sea salt *2 |
| 1 |
|
Vegetable bullion cube |
| 2 |
c |
Water |
INSTRUCTIONS
*1 Without florets, peeled and cut into 1/2 inch pieces.
*2 May substitute seasoned salt or salt free seasoning.
Place potatoes and carrots, whole, in vegetable steamer, covered, over
boiling water for 15 minutes. Cut carrots in 1/2 inch slices. Peel
potatoes and cut into 1 inch cubes. Set aside. Melt butter in large heavy
saucepan. Add potatoes, carrots, onion, celery, broccoli, salt, bullion,
and water. Bring to boil then simmer covered for 5 minutes. Add Zucchini
and peas. Return to boil, cover, and simmer for 10 minutes, stirring
occasionally.
Date: Sun, 23 Jun 1996 10:41:42 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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