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Vegetarian Vegetable Soup Recipe

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This recipe for Vegetarian Vegetable Soup, by , is from SGBC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tony Micucci


2 cups potatoes, diced
1/2 cup onions, sliced
1/2 cup leeks, sliced
1 cup celery, sliced
3 Tablespoons flour
2 quarts cold water
4 tsp. salt
1/4 tsp. pepper
1 cup carrots, diced
3/4 cup white turnips, diced
1 cup peas or string beas
1 cup chopped lettuce leaves
1/3 cup macaroni in small pieces
1 can condensed tomato soup

Boil potatoes in water to cover until tender. Drain, reserving liquid. Press through sieve and return to cooking liquid. Heat butter. Add onion, leeks and celery. Simmer for 10 minutes until soft and lightly browned. Add seasonings, vegetables and macaroni. Boil gently for 20 minutes until vegetables are tender. Add tomato soup and potato stock; heat.

Leftover beef may be added. Serve with rolls.

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