Title: Vegetable Soup
Categories: None
Yield: 1 servings

4 Parsnips
4 Carrots
2 Celery ribs
1 lg Potato
3 Yellow squash
3 Zucchini squash
2 md Sweet potatoes
Water
Salt; to taste
Garlic powder; to taste

source: my friend Andee Y.

Peel and dice all vegetables. Place vegetables into a six quart pot. Put
enough water in the pot to cover the vegetables. Bring to a boil. Lower
heat and simmer for about 20 minutes. Puree half of the vegetables or mash
with a potato masher in the soup pot. Bring to a boil again. Season with
salt and garlic powder.

Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Sep
6, 1998, converted by MM_Buster v2.0l.