Soup Cookbook

Directions

• * 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 Posted to EAT-L Digest 21 Sep 96 Date: Sun, 22 Sep 1996 07:29:20 -0500 From: Pat Roll
• COM> Serving Ideas : Serve with cornbread or cornsticks.
• NOTES : My mother, Lillian Childers, made the best vegetable soup using whatever vegetables were in season.