Recipe - Mother Tuckers By Ward Market Soup

1 cup Carrots
1 cup Celery
1 cup Onions
1 cup Corn
1 cup Cauliflower
1 cup Broccoli florets
1 cup Green beans
1 cup Peas
8 cup Tomatoes (plum preferred)
1 teaspoon Salt
1 teaspoon Celery salt
1 teaspoon Black pepper
1 teaspoon Oregano
One half teaspoon Garlic
1 teaspoon Thyme
2 ounce Vegetable oil
1 teaspoon Sugar

Dice to One fourth inch pieces the carrots, celery and onions. Slice green beans
into 1 inch pieces. Peel and deseed tomatoes and coarsely chop them keeping
juice. Chop garlic.

Heat oil in a heavy bottomed large pot, add carrots, onions, celery, salt,
pepper, celery salt and garlic. If using dried herbs add now. If fresh add
5 minutes before serving. Saute (57 minutes until transparent. Cover to
retain natural juices. Add tomatoes and juice.

Cover and bring to a boil.

To correct consistency add water if needed, cook with lid off if too
thin. Simmer 20 minutes. Add remaining veggies and sugar (and herbs if
using fresh). Bring to a boil and simmer for 5 minutes. Soup is now ready
to serve.

Notes: For extra protein in a vegetarian diet add 2 cups lentils.

Storage: Can be stored and kept in a sealed container, refrigerated for 1
week or frozen for 3 months.

Source: Mother Tucker's: By Ward Market, Ott Chef: Chris Inns

Posted to FOODWINE Digest 03 Feb 97 by Gretl Collins
gretl_collins@AGCS.CAS.PSU.EDU on Feb 3, 1997.