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Harvest vegetable soup
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| Artist: |
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| Categories: |
Soups & Stews, Vegetables |
| Yield: |
1 |
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Ingredients:
| 3
| tbsp | Olive oil | | 1
| | Onion, diced | | 1
| | Leek, light green and white | | | -parts only. sliced | | 3
| | Cloves garlic, peeled and | | | -crushed | | 3
| | Ribs celery, diced | | 2
| | Carrots, diced | | 3 1/2
| cup | (?small head) white | | | -cabbage, shredded or | | | -thinly sliced. | | 2
| | Boiling potatoes, red | | | -chopped with peel on. | | 1
| small | Turnip, peeled and | | | -chopped. | | 2 1/2
| cup | Quarts vegetable broth | | 1
| cup | V-8 juice | | 1/2
| tsp | Dried thyme leaves | | | -black pepper to taste | | | -a very little salt. | | 1
| can | Drained kidney beans | | | -or great northern whites | | | -or chick peas | | 1/2
| cup | Elbow macaroni |
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Procedures:
| 1 | 2 ?to 3 hours --- serves 10 | | 2 | heat oil in very large soup pot. | | 3 | Add onions and cook, stirring, over low heat for 2 minutes. | | 4 | Add the leek and garlic; cook, stirring, for another minute or so. | | 5 | Add celery and carrots; cook, stirring, for an additional minute or so. | | 6 | Stir in the cabbage, potatoes, turnip, vegetable broth (or bouillon cubes and water), tomato juice and thyme. | | 7 | Bring to a boil. | | 8 | Season with pepper to taste. | | 9 | Turn down, and simmer covered for 2 to 2 ?hours, or until the vegetables are tender. | | 10 | Add macaroni and beans during the last 30 minutes. | | 11 | serve hot with crusty bread or rolls. | | 12 | == courtesy of dale & gail shipp, columbia md. | | 13 | == |
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