Recipe - Any Vegetable Soup

8 cup Assorted chopped vegetables;
cooked or raw : cabbage
lettece; potatoes, leeks,
onions; tomatoes (fresh or
canned); green beans, peas,
(fresh or frozen);
zuccchini or summer
squash; turnips, spinach;
canned corn
8 cup Vegetable stock or water
1 One half teaspoon Of salt

HERB OF CHOICE
1 teaspoon Basil; oregano or marjoram
or
One fourth teaspoon Rosemary or
1 Bay leaf
Cayenne pepper or freshly
ground black pepper to
taste

Date: Fri, 22 Mar 1996 18:41:37 0500

From: destowe@usa.pipeline.com (Donald E. Stowe (Don), Kalamazoo, MI)
I'm new to this digest. The favorite around our house is Any Vegetable
Soup, especially when I do the cooking. Here it is:

PLACE all the ingredients in a soup pot. Bring to a boil, cover and simmer
until the vegatables are tender, about 20 minutes. Serve hot.

We used 2 cups of carrots, 2 cups of celery, 2 cups onions, 2 cups of
potatoes, 2 or 3 cups of cabbage, 1 can of corn (2 cups). We used the
liquid from the canned corn and the remainder water (about 9 cups of
liquid). We used the oregeno one time and and the basil about five times.
I prefer the basil.. We also used 1 teas. onion powder and One half teas. garlic
powder. We use a generous amount of black pepper to give the soup some
zing.

Taken from the Vegetarian Times Complete Cookbook

FATFREE DIGEST V96 #81

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.