Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chopped dill |
| ½ cup | Hopped parsley |
| 2 cups | Finely chopped celery |
| 2 \N | Green peppers; chopped fine |
| 2 \N | Onions; chopped |
| 2 \N | Tomatoes; chopped |
| 4 \N | Carrots; diced |
| ½ pounds | Green beans; cut into 1-inch lengths |
| 2 quarts | Water |
| 1 tablespoon | Salt |
| ½ teaspoon | White pepper |
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, .