Recipe - Harvest Vegetable Soup

3 tablespoon Olive oil
1 Onion, minced
1 Leek, light green and white
parts only. cut or sliced up
3 Cloves garlic, peeled and
crushed
3 Ribs celery, minced
2 Carrots, minced
3 One half cup (One half small head) white
cabbage, shredded or
thinly cut or sliced up .
2 Boiling potatoes, red ,
chopped with peel on.
1 small Turnip, peeled and
chopped.
2 One half cup Quarts vegetable broth
1 cup V8 juice
One half teaspoon Dried thyme leaves
black pepper to taste
a very little salt.
1 cn Drained kidney beans,
or great northern whites,
or chick peas
One half cup Elbow macaroni

2 One half 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 One half 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 Date:
041896
Posted to MMRecipes Digest V3 #261

Date: Tue, 24 Sep 1996 00:16:06 0400

From: BobbieB1@aol.com