Vegetable Soup

Recipe Ingredients

2		Onions - diced
3 tablespoons	45ml	Butter
2		Water
2		Carrots - grated
4 cups	440g / 15oz	Mixed vegetables - (cabbage,
		Green peas, green beans, lima beans)
2 1/2 teaspoons	12ml	Salt
1/4 teaspoon	1.3ml	Pepper
3		Potatoes - peeled and diced
2		Tomatoes - diced
2 sections		Dill
1 cup	237ml	Milk

Recipe Instructions

Brown the onions in the butter in a deep saucepan and add the water, carrots, vegetables, salt and pepper. Cover and cook over low heat 10 minutes. Add the potatoes, tomatoes and dill. Cook 25 minutes. Stir in the milk and serve hot. Serves 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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