"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Garden Vegetable Soup Recipe

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This recipe for Garden Vegetable Soup, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Ryan
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. sliced carrots
1/2 c. diced onions
2 cloves garlic, minced
3 c. broth (beef, chicken, or vegetable)
1 1/2 c. diced green cabbage
1/2 c. green beans
1 tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 c. diced zucchini

Directions:
Directions:
In a large saucepan sprayed with nonstick cooking spray, saute the carrots, onions, and garlic over low heat for about 5 minutes.** Add broth, cabbage, beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower the heat, cover, and simmer for around 15 minutes, or until beans are tender. Stir in the zucchini and heat for 3-4 minutes.
**At this point you can put in the crockpot and cook on low for 3-5 hours.

 

 

 

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