Vegetable soup (pareve)
6 - 8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion minced |
| 4 | tablespoons | Margarine |
| ½ | cup | Carrots diced |
| ¾ | cup | Cabbage, shredded |
| ½ | cup | Peas |
| ¼ | cup | String beans diced |
| ¼ | cup | Celery, diced |
| ⅓ | cup | Whole kernel corn |
| 2 | teaspoons | Chopped parsley |
| 1 | Parsley root, diced | |
| 1 | Parsnip - diced | |
| 1½ | cup | Potatoes, diced |
| 8 | cups | Boiling water |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Salt |
| 1 | cup | Canned tomatoes |
Directions
I have just come across this recipe for Pareve Vegetable Soup. from The Bulletin, Aug. 23, l974-- an old one -- all these reciopes are from the same source.
Saute onion in melted margarine in a large pot, until transparent. add remaining vegetables except potatoes & tomatoes, and cook 10 minutes, stirring constantly. Add potatoes, water, seasonings and tomatoes. Simmer until vegetables are tender. Serve hot.
Posted to JEWISH-FOOD digest V96 #102 From: alotzkar@... (Al)
Date: Fri, 13 Dec 1996 14:12:49 -0800