Vegetable Patch Soup

Recipe Ingredients

3 cups	711ml	No-salt-added vegetable juice
2		Ready-to-serve chicken broth - (14 1/2 oz ea)
1		Drained red kidney beans - (8 oz)
2 cups	474ml	Cabbage in long thin shreds
2 cups	474ml	Cubed winter squash
1 cup	110g / 3.9oz	Diagonally-sliced carrots
1 cup	237ml	Cubed potato
1/2 cup	31g / 1.1oz	Chopped onion
1/3 cup	48g / 1.7oz	Grated Parmesan cheese
1/4 cup	59ml	Julienned turnip
1/8 teaspoon	0.6ml	Freshly-ground black pepper
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

In a 4-quart saucepan, over high heat, combine all ingredients except parsley. Heat to boiling. Reduce heat to low. Simmer 20 minutes or until vegetables are tender, stirring occasionally. Add parsley.

This recipe yields 10 cups or 10 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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