Recipe - Vegetable Soup (Su Tsai Tang)

NORMA WRENN NPXR56B
1 pound Roma tomatoes; peeled;
Seeded
1 md Yellow onion; minced
2 cup [stock]
4 cup Water
1 Bay leaf
3 Fresh oregano sprigs
2 Fresh parsley sprigs
2 Strips lemon zest (2" long)
One half cup Carrots; thinly cut or sliced up
1 pound New potatoes; unpeeled; cut
Into 1" cubes
One half cup Celery; minced
One half teaspoon Salt
Freshly ground pepper
1 Ear yellow corn
One fourth pound Green beans; trimmed; cut or sliced up
On diagonal
One half cup Zucchini; julienned

Cut tomatoes into small pieces. Set aside. In large saucepan, saute butter
and onion for 34 minutes. Add chicken broth and water. Tie together with
string bay leaf, oregano, parsley sprigs and lemon zest, and add to pan
along with tomatoes, carrots, potatoes, celery, salt and pepper. Bring to a
simmer over medium heat, reduce to low, cover and cook 20 minutes. Cut
kernels off corn cob and add to soup along with green beans and zucchini.
Simmer, covered for 15 minutes more. Remove herb bundle. Taste, adjust
seasonings and serve immediately. From Simple American Cooking,
WilliamsSonoma A Catalog For Cooks, Christmas 1994 :

D/L from Prodigy 12894. Recipe collection of Sue Smith. 1.80á

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