Holiday vegetable soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped dill |
| ½ | cup | Hopped parsley |
| 2 | cups | Finely chopped celery |
| 2 | Green peppers; chopped fine | |
| 2 | Onions; chopped | |
| 2 | Tomatoes; chopped | |
| 4 | Carrots; diced | |
| ½ | pounds | Green beans; cut into 1-inch lengths |
| 2 | quarts | Water |
| 1 | tablespoon | Salt |
| ½ | teaspoon | White pepper |
Directions
From: ltsilver@... (LT Silverman) Date: Wed, 10 Jul 1996 14:49:57 -0400 1. In a large kettle, combine all ingredients.
2. Bring to a boil, lower heat and simmer for 40 minutes, or until vegetables are tender.
3. Correct seasonings. Serve piping hot. Serves 8.
JEWISH-FOOD digest 250
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .