"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Soup - Vegetable Soup- Recipe

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This recipe for Soup - Vegetable Soup-, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Lawson
Added: Wednesday, February 21, 2007


1 pound roma tomatoes, peeled and seeded
2 tablespoons unsalted butter
1 medium yellow onions, diced
2 cups chicken broth
4 cups water
1 bay leaf
3 sprigs fresh oregano
2 sprigs fresh parsley
2 strips lemon zest (2 " long)
1/2 cup carrots, thinly sliced
1 pound new potatoes, unpeeled, cut in 1" cubes
1/2 cup diced celery
1/2 teaspoon salt
Freshly ground pepper
1 ear yellow corn
1/4 pound green beans,trimmed and sliced on a diagonal
1/2 cup zucchini, julienned

Cut tomatoes into small pieces. Set aside. In large saucepan, saute butter and onion for 3-4 minutes. Add chicken broth and water. Tie together with string: bay leaf, oregano, parsley sprigs and lemon zest; add to pan along with tomatoes, carrots, potatoes, celery, salt and pepper. Bring to simmer over medium heat, reduce to low, cover and cook 20 minutes. Cute kernels off corn cob and add to soup along with green beans and zucchini. Simmer, covered for 15 minutes mroe. Remove herb bundle. Taste, adjust seasonings and serve immediately.
Serves 4.

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From Simple American Cooking.




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