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Title: Garden Vegetable Soup Categories: None Yield: 8 Cups 2 tb Butter or margarine 2 tb Vegetable oil 1 c Sliced carrots 1 c Sliced celery, with some of -the green leafy tops 1 lg Onion, chopped (1 cup) 1 Clove garlic, crushed 9 Medium-size tomatoes (OR: 2 -cans, 17 oz. each, -tomatoes, undrained)** 1 ts Leaf oregano, crumbled 1 ts Leaf basil, crumbled 2 ts Salt 1/4 ts Pepper 1 cn (13 3/4 ounces) beef broth 1/4 lb Green beans, washed, -trimmed, and cut into -1-inch pieces (1 cup) 1/2 lb Zucchini, cut in half -lengthwise and thinly -sliced (2 cups) 1/4 c Chopped parsley Grated Parmesan Cheese 1. Heat butter and oil in Dutch oven; saute carrots, celery, onion, and garlic 5 minutes. 2. Peel tomatoes; cut in half crosswise. Place strainer over large bowl;remove seeds by squeezing gently. (**Use strainer to remove seeds from canned tomatoes). Chop pulp and add to juice in large bowl. 3. Add tomatoes and juice to Dutch oven; add oregano, basil, salt, and pepper;cook 15 minutes. 4. Add beef broth and green beans;cook 30 minutes longer, adding zucchini and parsley after 20 minutes. Serve with Parmesan cheese. Note: This soup freezes well. Posted to EAT-L Digest 08 Mar 97 by "Elizabeth A. Post" |