Basic Vegetable Soup

* Exported from MasterCook *

Basic Vegetable Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Beef broth -- *see note
2 c Water
1 c Tomato juice
2 Potatoes -- medium size
3 Carrots -- diced
1 sm Onion -- diced
2 Celery stalks -- diced
1/4 c Green peppers -- diced
1/2 c Green beans -- chopped
1/2 c Lima beans
1/2 c Corn
4 tb Margarine -- solid
1/4 ts Black pepper
1/2 ts Salt -- or to taste

* Use about 6 cups liquid. You may mix chicken and
beef broth (canned lowfat, not bouillon cubes) with
water and tomato juice or vegetable juice cocktail to
suit your tastes.

1. Melt 4 tablespoons margarine in skillet. Add the
chopped green peppers, carrots, celery and onion.
Saute on low heat until vegetables are softened and
onion browned lightly. Add this to the broth mixture
which has been placed in a large, heavy pan with lid.

2. Add to this the potatoes, green beans, lima beans
and corn. Cover and simmer for about 45 minutes or
until all the vegetables are done. Add the salt and
pepper.

3. Remove about 2 cups of the mixture and put into
blender. Puree this mixture and return to pot with
rest of soup. Turn off heat and cover soup. Best if
allowed to set for up to 1 hour to blend flavors.
Since this is a basic recipe for soup, you can add the
vegetables you prefer and follow the directions above
to finish the soup. Some suggestions: Add bay leaf,
shredded cabbage, chopped zucchini, diced turnips,
fresh tomatoes, okra or parsley. For added nutrition,
serve with a sprinkling of lowfat cheese on the hot
soup. Also good sprinkled with toasted croutons. This
stores very well in refrigerator and is actually
improved with time.

Recipe By : Jo Anne Merrill



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