Harvest vegetable soup

Yield: 1 Servings

Measure 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

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

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