Vegetable soup - thick

Yield: 1 Servings

Measure Ingredient
2 packs Kosher Vegetable soup mix that comes in celophane tubes - use two different varieties
1 pounds Soup meat or bones or both but definitely the bones
\N \N Water
1 large Potato, cubed
1 large Onion, large dice
1 \N Sweet potato, cubed
1 small Turnip, cubed
2 \N Parsnips, sliced
½ small Butternut squash, cubed
1 pack Frozen mixed vegetables
\N \N Salt
\N \N Pepper
\N \N Sugar

In large soup pot, combine meat with water to cover. Add salt, pepper, and sugar. Bring to a boil and remove scum that comes to top. Reduce heat and add all the vegetables and the mixes. Taste and adjust the seasonings while it is cooking. Let simmer about 3 hours and enjoy. You really cannot overcook this.

You can add any other veggies that you like or have. While preparing for the super bowl, I threw in the stems of the broccoli that I was using for the dip. It is a great opportunity to empty all those little plastic containers in the fridge that have small amounts of left over veggies in them.

Posted to JEWISH-FOOD digest V97 #043 by "Judy Sherman" <jsherman@...> on Feb 8, 1997.

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