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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Vegetable Soup Recipe

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This recipe for Vegetable Soup is from The Dean-Corona Family Cookbook , 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:  
2 carrots, sliced
1/2 onion, diced
2 garlic cloves, crushed
2-3 new potatoes, diced
2 celery stalks, sliced
4 oz button mushrooms, quartered
14 oz canned chopped tomatoes in their juice
21/2 cups vegetable stock (can also use chicken stock)
1 bay leaf
1 tsp. dried mixed Italian herbs
1/2 c. corn kernels, frozen or canned, drained
1/3 green cabbage, shredded
ground black pepper
Directions:
Directions:
Place the carrots, onion, garlic, potatoes, celery, mushrooms, tomatoes, and stock in a large pan. Stir in the bay leaf and herbs. Bring to a boil, then reduce heat. Cover and let simmer for 25 minutes.
Add the corn and cabbage and return to a boil. Reduce the heat, cover and let simmer for 5 minutes. Make sure the vegetables are tender. Remove the bay leaf and season with pepper.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This goes great with crusty bread.

 

 

 

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