Vegetable soup (vegan)

4 servings

Ingredients

Quantity Ingredient
1 pounds Roma tomatoes; peeled;
Seeded
1 medium Yellow onion; diced
2 cups [stock]
4 cups Water
1 Bay leaf
3 Fresh oregano sprigs
2 Fresh parsley sprigs
2 Strips lemon zest (2\" long)
½ cup Carrots; thinly sliced
1 pounds New potatoes; unpeeled; cut
Into 1\" cubes
½ cup Celery; diced
½ teaspoon Salt
Freshly ground pepper
1 Ear yellow corn
¼ pounds Green beans; trimmed; sliced
On diagonal
½ cup Zucchini; julienned

Directions

NORMA WRENN NPXR56B

Cut tomatoes into small pieces. Set aside. In large saucepan, saute butter and onion for 3-4 minutes. Add chicken broth and water. Tie together with string bay leaf, oregano, parsley sprigs and lemon zest, and add to pan along with tomatoes, carrots, potatoes, celery, salt and pepper. Bring to a simmer over medium heat, reduce to low, cover and cook 20 minutes. Cut kernels off corn cob and add to soup along with green beans and zucchini. Simmer, covered for 15 minutes more. Remove herb bundle. Taste, adjust seasonings and serve immediately. From Simple American Cooking, Williams-Sonoma A Catalog For Cooks, Christmas 1994 :

D/L from Prodigy 12-8-94. Recipe collection of Sue Smith.

1⅘á

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