Vegetable soup (pareve)

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 Parsley root, diced
1 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

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