Vegetable minestrone soup

Yield: 1 Servings

Measure Ingredient
½ cup Chopped onion
1 Leek, white part only,
Chopped
2 Cloves garlic
1 can (28 oz) tomatoes, crushed
4 Red potatos, quartered
2 Carrots, sliced
1 Celery stalk, sliced
½ cup Barley
1½ cup Corn
1 cup (frozen) peas
1 can (16 oz) white beans
(drained)
1 teaspoon Basil
1 Bay leaf
1 tablespoon Salt
1 teaspoon Black pepper

Saute garlic, oniions and leek. Add tomatoes and one can water, potatos, celery and carrots and cook 25 minutes. Add barley and cook 10 minutes. Add remaining ingrediants and cook 20 minutes or until barley is done. Makes about 1 gallon.

Posted by Timo <tbraam@...> to the Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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