Yield: 8 Servings
|8 cups||Assorted chopped vegetables; cooked or raw : cabbage lettece; potatoes, leeks, onions; tomatoes (fresh or canned); green beans, peas, (fresh or frozen); zuccchini or summer squash; turnips, spinach; canned corn|
|8 cups||Vegetable stock or water|
|1½ teaspoon||Of salt|
|1 teaspoon||Basil; oregano or marjoram or-|
|¼ teaspoon||Rosemary -or-|
|Cayenne pepper or freshly ground black pepper to taste|
HERB OF CHOICE
Date: Fri, 22 Mar 1996 18:41:37 -0500 From: destowe@... (Donald E. Stowe (Don), Kalamazoo, MI) I'm new to this digest. The favorite around our house is Any Vegetable Soup, especially when I do the cooking. Here it is: PLACE all the ingredients in a soup pot. Bring to a boil, cover and simmer until the vegatables are tender, about 20 minutes. Serve hot.
We used 2 cups of carrots, 2 cups of celery, 2 cups onions, 2 cups of potatoes, 2 or 3 cups of cabbage, 1 can of corn (2 cups). We used the liquid from the canned corn and the remainder water (about 9 cups of liquid). We used the oregeno one time and and the basil about five times.
I prefer the basil.. We also used 1 teas. onion powder and ½ teas. garlic powder. We use a generous amount of black pepper to give the soup some zing.
Taken from the Vegetarian Times Complete Cookbook FATFREE DIGEST V96 #81
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .