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Mixed Vegetables Italienne Soup Recipe

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

Contributor:  
Contributor:  
Mom
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup vegetable oil
1 1lb can concentrated tomatoes
1 c water
1 beef bouillon cube
4 c zucchini, cut into 1" cubes
1 c frozen peas
1 c frozen whole kernel corn
1 c carrots, sliced
1 c potatoes, chopped
1 c onion, coarsely chopped
1 t oregano
1 1/2 t salt
1/4 pepper

Directions:
Directions:
Put all ingredients into Dutch oven. Scrub zucchini and cube. You may wish to remove peel of zucchini if it seems tough (usually this is the case with older, larger zucchini). Cover and simmer for 25 to 30 minutes, or until vegetables are tender crisp.

Serves: 6

Note: If there is too much liquid in pot for your liking, dissolve 1/2t cornstarch in 1 t water and stir
into vegetables to thicken juice.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Optional: You can add 1 cup of cooked tortellini to this if you like.

 

 

 

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