"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lo Cal Veggie Soup Recipe

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This recipe for Lo Cal Veggie Soup, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Rains
Added: Sunday, November 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 carrots
2 celery stalks with leaves
1 med onion
1/4 - 1/2 head of cabbage
2 c tomato or v-8 juice
2 c water
2 tbsp powdered broth/bullion (we use 1 lg cube Knorr's vegetable broth)
1/2 tsp dried oregano
1/2 tsp basil
1/2 tsp thyme
Celery salt if you must

Directions:
Directions:
Slice all vegetables; chop or slice cabbage, depending on how firm and crunchy you want it to stay. Put all ingredients in a large pot; bring to a boil, cover, then simmer 30-60 minutes.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is an old stand-by recipe for Fall and Winter, often following holiday food guilt. Make a double batch - it stores very well. For a great meal, make a pot of this soup and a batch of Lisa Dyer's Butter Rich Rolls.

 

 

 

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