| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 6 | – 8 | |
INGREDIENTS
| 1 | lg | Onion minced |
| 4 | tb | Margarine |
| 1/2 | c | Carrots diced |
| 3/4 | c | Cabbage, shredded |
| 1/2 | c | Peas |
| 1/4 | c | String beans diced |
| 1/4 | c | Celery, diced |
| 1/3 | c | Whole kernel corn |
| 2 | ts | Chopped parsley |
| 1 | Parsley root, diced | |
| 1 | Parsnip – diced | |
| 1 1/2 | c | Potatoes, diced |
| 8 | c | Boiling water |
| 1 | ts | Sugar |
| 2 | ts | Salt |
| 1 | c | Canned tomatoes |
INSTRUCTIONS
I have just come across this recipe for Pareve Vegetable Soup. from The Bulletin, Aug. 23, l974-- an old one -- all these reciopes are from the same source. Saute onion in melted margarine in a large pot, until transparent. add remaining vegetables except potatoes & tomatoes, and cook 10 minutes, stirring constantly. Add potatoes, water, seasonings and tomatoes. Simmer until vegetables are tender. Serve hot. Posted to JEWISH-FOOD digest V96 #102 From: [email protected] (Al) Date: Fri, 13 Dec 1996 14:12:49 -0800
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