Recipe - Vegetable Minestrone Soup

One half cup Chopped onion
1 Leek, white part only,
Chopped
2 Cloves garlic
1 cn (28 oz) tomatoes, crushed
4 Red potatos, quartered
2 Carrots, cut or sliced up
1 Celery stalk, cut or sliced up
One half cup Barley
1 One half cup Corn
1 cup (frozen) peas
1 cn (16 oz) white beans
(drained)
1 teaspoon Basil
1 Bay leaf
1 tablespoon Salt
1 teaspoon Black pepper

Saute garlic, oniions and leek. Add tomatoes and one can water, potatos,
celery and carrots and cook 25 minutes. Add barley and cook 10 minutes. Add
remaining ingrediants and cook 20 minutes or until barley is done. Makes
about 1 gallon.

Posted by Timo tbraam@census.gov to the Fatfree Digest [Volume 14 Issue
13] Jan. 13, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip