Veggitable Soup -- Recipe Book

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Subject: Veggitable Soup

Author:
Kaya Choyr

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Date Posted: 07:24:07 11/22/03 Sat

Kaya Choyr
Churchmouse
Just Joined

Vegggitable Soup:

Four Tablespoons of Butter
One Large Onion, diced
One Half Cup of Celery, sliced
1 Pound of Half Cooked Potatoes
1 Can of Diced Tomatoes in Juice
2 Cups of Fresh or Frozen Spinach
4 Beef Bullion Cubes
2 Tablespoons of Garlic
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 Teaspoon of Dried Parsley

1. In the bottom of a large saucepan, melt the butter. When the butter is all melted, add the onion and celery, stirring until the celery is soft and the onion is slightly browned. Remove from heat.

2. Cut half cooked potatoes into cubes, add to celery and onion. Open the can of diced tomatoes and add to the potatoes, onion, and celery.

3. Add four cups of water and return to heat. Mix in bullion cubes and spices. Simmer on medium high heat for ten minutes. Serve with fresh bread.

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