Any vegetable soup

Yield: 8 Servings

Measure Ingredient
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-
1 \N Bay leaf
\N \N Cayenne pepper or freshly ground black pepper to taste


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, .

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