Yield: 1 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Olive oil |
1 \N | Onion, diced |
1 \N | Leek, light green and white parts only. sliced |
3 \N | Cloves garlic, peeled and crushed |
3 \N | Ribs celery, diced |
2 \N | Carrots, diced |
3½ cup | (1/2 small head) white cabbage, shredded or thinly sliced. |
2 \N | 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 |
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