Vegetable and pasta soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Chicken stock, fat removed |
| 1½ | cup | Tomato juice |
| 1 | large | Carrot, finely chopped |
| 1 | small | Zucchini, cut in 1/4\" slices |
| ¼ | cup | Celery, finely chopped |
| 1 | medium | Onion, finely chopped |
| 1½ | cup | Cabbage, chopped |
| ⅓ | cup | Alphabet pasta, * see note |
| 2 | Cloves garlic, minced | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | small | Bay leaf |
| 1 | tablespoon | Parsley, chopped |
Directions
*or pasta up to ⅛" (3mm) thick To cook reduced quantities: reduce all ingredients proportionately.
1. Pour stock and tomato juice into cooker. Bring to boil on high heat. Add remaining ingredients except parsley. Stir.
2. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Allow to cool naturally.
3. Open cooker. Serve hot, garnished with parsley.
Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe Digest V1 #569 by Rooby <MsRooby@...> on Apr 15, 1997