Vegetable Patch Soup Recipe - Cooking Index
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 |
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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