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Vegetable Patch Soup

Courses: Soup
Serves: 10 people

Recipe Ingredients

3 cups 711mlNo-salt-added vegetable juice
2   Ready-to-serve chicken broth - (14 1/2 oz ea)
1   Drained red kidney beans - (8 oz)
2 cups 474mlCabbage in long thin shreds
2 cups 474mlCubed winter squash
1 cup 110g / 3.9ozDiagonally-sliced carrots
1 cup 237mlCubed potato
1/2 cup 31g / 1.1ozChopped onion
1/3 cup 48g / 1.7ozGrated Parmesan cheese
1/4 cup 59mlJulienned turnip
1/8 teaspoon 0.6mlFreshly-ground black pepper
2 tablespoons 30mlChopped 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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