| 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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