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Recipe: Hearty Vegetable Soup
Categories: None
Yield: 1 Servings
1 Onion
1 Turnip
3 Carrots
2 Leeks
1/2 Green pepper
2 pt Stock
2 Tomatoes
2 tb Cornmeal
2 Bay leaves
1 ts Soy sauce
1 ts Yeast extract
Salt and black pepper
Parsley
Peel and chop the first 4 ingredients. Remove the seeds and stalk from the pepper and cut into strips. Shell and rinse the peas and skin and chop the tomatoes. Fry all the vegetables in a little of the stock until all giving up their juices. Add the rest of the stock and the bay leaf and simmer until vegetables are nearly cooked. If using frozen peas, add them now. Sprinkle over cornmeal (or semolina) Simmer for another 30 minutes, check the seasoning and serve sprinkled with chopped parsley.
Adapted from "Healthy Eating For A New Age" by Joyce D'silva.
Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on Dec 1, 1998, converted by MM_Buster v2.0l.
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