Yield: 4 servings
Measure | Ingredient |
---|---|
4 cups | Stock, beef |
1 each | Carrots |
½ \N | Onions; chopped |
4 ounces | Prego |
⅛ cup | Raisins |
3/16 cup | Vinegar, white |
⅛ cup | Parsley |
½ each | Turnips |
½ can | Tomatoes |
1 each | Bay leaves |
1 \N | Leeks; white part, chopped |
½ cup | Beets; chopped |
½ each | Potatoes |
1½ tablespoon | Prego |
⅜ cup | Sugar |
¾ cup | Cabbage, shredded |
Peel and slice carrots and turnip or parsnip. Peel and dice potato.
Combine ingredients in large soup kettle. Bring to boil over high heat. Reduce heat, cover, and simmer 1 hour, until vegetables are tender and flavors meld. Remove bay leaves after first 30 minutes.
Sylvia's comments: Fine soup, reheats well.
From the Dallas _Morning News_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005