Vegetable minestrone soup
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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