Vegetable and pasta soup

8 Servings

Ingredients

Quantity Ingredient
5 cups Chicken stock, fat removed
1½ cup Tomato juice
1 large Carrot, finely chopped
1 small Zucchini, cut in 1/4\" slices
¼ cup Celery, finely chopped
1 medium Onion, finely chopped
1½ cup Cabbage, chopped
⅓ cup Alphabet pasta, * see note
2 Cloves garlic, minced
½ teaspoon Salt
¼ teaspoon Pepper
1 small Bay leaf
1 tablespoon Parsley, chopped

Directions

*or pasta up to ⅛" (3mm) thick To cook reduced quantities: reduce all ingredients proportionately.

1. Pour stock and tomato juice into cooker. Bring to boil on high heat. Add remaining ingredients except parsley. Stir.

2. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Allow to cool naturally.

3. Open cooker. Serve hot, garnished with parsley.

Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe Digest V1 #569 by Rooby <MsRooby@...> on Apr 15, 1997

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