| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Soups &, Stews |
10 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 4 |
md |
Carrots (1/4 pound); peeled and sliced |
| 2 |
|
Stalks celery; diced |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; chopped |
| 2 |
qt |
Water |
| 1 |
tb |
Worcestershire sauce |
| 1 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1 |
lg |
Bay leaf |
| 1 |
lb |
Green or other snap beans |
| 2 |
lg |
All-purpose potatoes; (3/4 pound) |
| 2 |
sm |
Yellow squash; (10 ounces) |
| 3 |
lg |
Ripe plum tomatoes |
| 2 |
c |
Torn beet greens or spinach; grated (optional) |
|
|
Parmesan cheese |
INSTRUCTIONS
1. In 8-quart saucepot, heat oil and butter over medium heat. Add carrots,
celery, and onion; saute 3 minutes. Stir in garlic; saute 1 minute. Add
water, Worcestershire sauce, salt, pepper, and bay leaf; cover and heat to
boiling over high heat. Reduce heat to low and simmer vegetable mixture 15
minutes.
2. Meanwhile, snap the stem end off each bean and discard. Cut beans into
1-inch lengths. Peel and cut potatoes into 1/2-inch cubes. Cut squash
lengthwise into quarters, then crosswise into 1/4-inch-thick slices.
3. Remove and discard bay leaf from vegetable mixture. Add beans, potatoes,
and squash to vegetable mixture; heat to boiling over high heat. Reduce
heat to low and cook until potatoes are tender--about 10 minutes.
4. Meanwhile, peel and chop tomatoes. Stir tomatoes and beet greens into
vegetable mixture; cook until greens are wilt-ed-about 1 minute. Ladle soup
into serving bowls; top with Parmesan, if desired. Serve immediately.
Recipe by: Country Living, Jul 96, Vol. 19 Issue 7 Posted to MC-Recipe
Digest V1 #738 by Susan Wolfe <swolfe@mail.win.org> on Aug 12, 1997
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