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Recipe Name: Any Vegetable Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

8 Cup(s) Assorted chopped vegetables
cooked or raw : cabbage
lettece potatoes leeks
onions tomatoes fresh
canned green beans
Fresh or frozen
zuccchini or summer
squash turnips spinach
Canned corn
8 Cup(s) Vegetable stock or water
1 1/2 Teaspoon(s) Of salt
1 Teaspoon(s) Basil, oregano or marjoram
1/4 Teaspoon(s) Rosemary -or-
1 Bay leaf
Cayenne pepper or freshly
ground black pepper to
Date: Fri, 22 Mar 1996 18:41:37 -0500 From:
(Donald E. Stowe (Don), Kalamazoo, MI) I'm new to this digest. The
favorite around our house is Any Vegetable Soup, especially when I do
the cooking. Here it is: PLACE all the ingredients in a soup pot.
Bring to a boil, cover and simmer until the vegatables are tender,
about 20 minutes. Serve hot. We used 2 cups of carrots, 2 cups of
celery, 2 cups onions, 2 cups of potatoes, 2 or 3 cups of cabbage, 1
can of corn (2 cups). We used the liquid from the canned corn and the
remainder water (about 9 cups of liquid). We used the oregeno one
time and and the basil about five times. I prefer the basil.. We also
used 1 teas. onion powder and 1/2 teas. garlic powder. We use a
generous amount of black pepper to give the soup some zing. Taken
from the Vegetarian Times Complete Cookbook FATFREE DIGEST V96 #81
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 47
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 516.9mg
Potassium: 151.9mg
Carbohydrates: 8.3g
Fiber: 3.9g
Sugar: 1.3g
Protein: 2.7g

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