SOUP RECIPE - 594
OLDFASHIONED
VEGETABLE
SOUP
3 lb. fresh tomatoes
2 1/2 qts. water or chicken broth
1 c. chopped onion
1 c. chopped celery
2 bay leaves
3 tsp. basil leaves, divided
2 tsp. salt
1/2 tsp. ground black pepper
4 c. coarsely chopped cabbage
2 c. cauliflower flowerettes
Parsley flakes
2 c. fresh corn kernels
2 c. sliced carrots
2 c. sliced zucchini
2 c. peeled, diced potatoes
Use tomatoes held at room temperature.
Remove cores and coarsely chop.
Place
in a large pot with water.
Bring to a boil.
Add onion and celery, bay leaves,
1 1/2 teaspoons basil, salt and black pepper.
Cover and simmer for 1 hour.
Add
remaining vegetables.
Cover and simmer until vegetables are tender, 45 to 60
minutes longer.
Add remaining basil leaves, simmer 5 minutes longer.
SOUP RECIPE - 595
BARLEY
SOUP
1 lb. ground chuck (can use 1 lb. ground turkey)
3 onions, chopped
3 stalks celery, chopped
3 carrots, chopped
1 jar (2 oz.) granulated beef bouillon
Cook awhile in 1 quart water (crumbling meat).
Add: 1 lg. can puree
1 pkg. Sweet & Low
1/2 box barley (approx.
1 c.)
Add after other ingredients are done.
Simmer until everything is done.
Stir often.
Add enough water to make 5 quarts.
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