Harvest vegetable soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | Onion, diced | |
| 1 | Leek, light green and white parts only. sliced | |
| 3 | Cloves garlic, peeled and crushed | |
| 3 | Ribs celery, diced | |
| 2 | Carrots, diced | |
| 3½ | cup | (1/2 small head) white cabbage, shredded or thinly sliced. |
| 2 | Boiling potatoes, red , chopped with peel on. | |
| 1 | small | Turnip, peeled and chopped. |
| 2½ | cup | Quarts vegetable broth |
| 1 | cup | V-8 juice |
| ½ | teaspoon | Dried thyme leaves black pepper to taste a very little salt. |
| 1 | can | Drained kidney beans, or great northern whites, or chick peas |
| ½ | cup | Elbow macaroni |
| 2½ | to | 3 hours --- serves 10 |
Directions
Heat oil in very large soup pot. Add onions and cook, stirring, over low heat for 2 minutes. Add the leek and garlic; cook, stirring, for another minute or so. Add celery and carrots; cook, stirring, for an additional minute or so. Stir in the cabbage, potatoes, turnip, vegetable broth (or bouillon cubes and water), tomato juice and thyme. Bring to a boil. Season with pepper to taste. Turn down, and simmer covered for 2 to 2½ hours, or until the vegetables are tender. Add macaroni and beans during the last 30 minutes.
Serve hot with crusty bread or rolls. == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1½ From: Dale Shipp Date: 04-18-96