Side Pannel
Harvest Vegetable Soup
Ingredients List
- 3 tb Olive oil
- 1 Onion, diced
- 1 Leek, light green and white
- -parts only. sliced
- 3 Cloves garlic, peeled and
- -crushed
- 3 Ribs celery, diced
- 2 Carrots, diced
- 3 1/2 c (1/2 small head) white
- -cabbage, shredded or
- -thinly sliced.
- 2 Boiling potatoes, red ,
- -chopped with peel on.
- 1 sm Turnip, peeled and
- -chopped.
- 2 1/2 c Quarts vegetable broth
- 1 c V-8 juice
- 1/2 ts Dried thyme leaves
- -black pepper to taste
- -a very little salt.
- 1 cn Drained kidney beans,
- -or great northern whites,
- -or chick peas
- 1/2 c Elbow macaroni
Directions
2 1/2 to 3 hours serves 10
Heat oil in very large soup pot. Add onions and cook, stirring, over low
heat for 2 minutes. Add the leek and garlic; cook, stirring, for another
minute or so. Add celery and carrots; cook, stirring, for an additional
minute or so. Stir in the cabbage, potatoes, turnip, vegetable broth (or
bouillon cubes and water), tomato juice and thyme. Bring to a boil. Season
with pepper to taste. Turn down, and simmer covered for 2 to 2 1/2 hours,
or until the vegetables are tender. Add macaroni and beans during the last
30 minutes.
Serve hot with crusty bread or rolls. Courtesy of Dale & Gail Shipp,
Columbia Md. Converted by MMCONV vers. 1.50 From: Dale Shipp
Posted to MM-Recipes Digest V3 #261
Heat oil in very large soup pot. Add onions and cook, stirring, over low
heat for 2 minutes. Add the leek and garlic; cook, stirring, for another
minute or so. Add celery and carrots; cook, stirring, for an additional
minute or so. Stir in the cabbage, potatoes, turnip, vegetable broth (or
bouillon cubes and water), tomato juice and thyme. Bring to a boil. Season
with pepper to taste. Turn down, and simmer covered for 2 to 2 1/2 hours,
or until the vegetables are tender. Add macaroni and beans during the last
30 minutes.
Serve hot with crusty bread or rolls. Courtesy of Dale & Gail Shipp,
Columbia Md. Converted by MMCONV vers. 1.50 From: Dale Shipp
Posted to MM-Recipes Digest V3 #261
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