| 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: alotzkar@direct.ca (Al)
Date: Fri, 13 Dec 1996 14:12:49 -0800
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