Basic information

Name: Savory vegetable soup (vegan)

Yield: 1

Categories vegetarian, fat-free, prodigy, dec.

User: matiaspalomec@gmail.com

Ingredients

 5 
 Carrots, cut into large
 4 
 Celery stalks, chopped into
 3 large
 Potatoes, peeled and cut
 2 
 Cubes (b**f) or vegetable
 1 large
 Can of tomatoes (whole or
 1 large
 Onion, chopped into large
 1 cn
 Tomato paste
 1 cn
 Green beans
 1 cn
 Lima beans
 1 cn
 Corn
 1 c
 Or more large, fresh,
 1 
 6 oz can of V8 (I like the
 1 
 Quarter head of fresh, green
 1 
 Bay leaf
  large
 Chunks
  
 Chopped)
  
 Spicy kind)
  
 Into large chunks
  
 Chunks
  
 Cleaned mushrooms (left
  
 Whole)
  
 Chunks
  
 Cabbage, cut into big
  
 Chunks
  
 Bullion
  
 Enough water to cover
  
 Veggies by about 2 inches
  
 Seasoning to taste

Instructions:

Add all ingredients to a large kettle, squeezing or cubing whole tomatoes, so that their juices become part of the mixture. Cover and let simmer for several hours, adding water as necessary, until the veggies are fully cooked and the flavors have had the chance to mix. (This soup is really better the second day.) I have not included can sizes, since how much (or what you add) really depends on your personal taste. (Hominy, for instance, is something I sometimes add, and is really good!) This recipe has no fat and is delicious!! Enjoy!
:) Maggy/TM :* : From: TMLDC@aol.com. Fatfree Digest [Volume 10 Issue 2] Aug. 12,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV :

D/L from Prodigy 12-8-94. Recipe collection of Sue Smith.
1.80รก

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