"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cape Verde Vegetable Soup Recipe

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This recipe for Cape Verde Vegetable Soup, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ayse Mitchell, Gold Room Teacher, TTU CDL
Added: Wednesday, February 13, 2008


1 cup chopped onions
2 garlic cloves, minced or pressed
2 tablespoons peanut oil
pinch of summer savory or thyme
1/4 teaspoon ground dried red chilies
2 cups diced potatoes
2 cups sliced cabbage
1 cup sliced okra
3 cups chopped fresh tomatoes (or 2 cups canned tomatoes with juice)
3 cups water
1 teaspoon salt
1 tablespoon minced fresh cilantro
juice of one lemon
chopped fresh parsley
chopped fresh cilantro

Saute the onions and garlic in the oil for 10 minutes. Add the summer savory or thyme and the ground chilies and saute gently, stirring often, for another 5 minutes. Add the rest of the ingredients, except the lemon juice, and bring to a boil. Reduce the head and simmer until the vegetables are tender, about 20 minutes. Add the lemon juice. Serve topped with fresh parsley or more fresh cilantro, or both~




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