*  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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