• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Harvest Vegetable Soup

  • Recipe Submitted by on

Category: Vegetables

 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


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

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