| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | pk | Kosher Vegetable soup mix that comes in celophane tubes – use two different varieties |
| 1 | lb | Soup meat or bones or both but definitely the bones |
| Water | ||
| 1 | lg | Potato, cubed |
| 1 | lg | Onion, large dice |
| 1 | Sweet potato, cubed | |
| 1 | sm | Turnip, cubed |
| 2 | Parsnips, sliced | |
| 1/2 | sm | Butternut squash, cubed |
| 1 | pk | Frozen mixed vegetables |
| Salt | ||
| Pepper | ||
| Sugar |
INSTRUCTIONS
In large soup pot, combine meat with water to cover. Add salt, pepper, and sugar. Bring to a boil and remove scum that comes to top. Reduce heat and add all the vegetables and the mixes. Taste and adjust the seasonings while it is cooking. Let simmer about 3 hours and enjoy. You really cannot overcook this. You can add any other veggies that you like or have. While preparing for the super bowl, I threw in the stems of the broccoli that I was using for the dip. It is a great opportunity to empty all those little plastic containers in the fridge that have small amounts of left over veggies in them. Posted to JEWISH-FOOD digest V97 #043 by "Judy Sherman" <jsherman@ici.net> on Feb 8, 1997.
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