Yield: 6 - 8
| Measure | 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 \N | Parsley root, diced |
| 1 \N | Parsnip - diced |
| 1½ cup | Potatoes, diced |
| 8 cups | Boiling water |
| 1 teaspoon | Sugar |
| 2 teaspoons | Salt |
| 1 cup | Canned tomatoes |
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