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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Fresh Vegetable Soup Recipe

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This recipe for Fresh Vegetable Soup is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. vegetable oil
1 large onion, diced
1 clove garlic, crushed
1 c. navy beans soaked in water for at least 4 hours
3 quarts chicken or vegetable broth
2 c. chopped cabbage
3 large carrots, cubed
4 medium unpeeled potatoes, cubed
1 c. cut string beans
1 c. fresh or frozen corn
1 14-oz. can diced stewed tomatoes, juice included
2 bay leaves
¼ tsp. celery seed
⅛ c. minced fresh parsley
½ c. minced fresh dill
1½ tsp. salt
¼ tsp. black pepper
Juice of one lemon
Sour cream and fresh dill for garnish
Directions:
Directions:
In a large stock pot over medium heat, sauté the onion and garlic in the oil until soft. Add the navy beans and stock and bring to a boil. Cover, reduce the heat, and simmer for 40 minutes.
Add the remaining ingredients except the lemon juice and garnish. Stir and bring to a boil again. Reduce the heat and simmer, uncovered, for about 20-30 minutes until the vegetables are tender.
Add the lemon juice and adjust the salt and pepper seasoning to taste. Serve in bowls with a dollop of sour cream and fresh dill for garnish.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is a recipe similar to those served in Montana Hutterite colonies.

 

 

 

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