*  Exported from  MasterCook  *
 
                              VEGETABLE SOUP 
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----NORMA WRENN NPXR56B-----
    1       lb           Roma tomatoes -- peeled;
                         Seeded
    1       md           Yellow onion -- diced
    2       c            [stock]
    4       c            Water
    1                    Bay leaf
    3                    Fresh oregano sprigs
    2                    Fresh parsley sprigs
    2                    Strips lemon zest (2″ long)
      1/2   c            Carrots -- thinly sliced
    1       lb           New potatoes -- unpeeled; cut
                         Into 1″ cubes
      1/2   c            Celery -- diced
      1/2   ts           Salt
                         Freshly ground pepper
    1                    Ear yellow corn
      1/4   lb           Green beans -- trimmed; sliced
                         On diagonal
      1/2   c            Zucchini -- julienned
 
   Cut tomatoes into small pieces. Set aside.  In large
   saucepan, saute butter and onion for 3-4 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,
   Williams-Sonoma A Catalog For Cooks, Christmas 1994 :
   
   D/L from Prodigy 12-8-94.            Recipe collection
   of Sue Smith. 1.80á
  
 
 
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