Ingredients Jump to Instructions ↓

  1. 1 lg Can of tomatoes

  2. 1 cn Tomato paste

  3. 1 6 oz can of V

  4. 3 lg Potatoes, peeled and cut Into large chunks 4 Celery stalks, chopped into lg Chunks 1 lg Onion, chopped into large

  5. Chunks 1 c Or more large, fresh,

  6. Cleaned mushrooms (left Whole) 5 Carrots, cut into large

  7. Chunks 1 Quarter head of fresh, green

  8. Cabbage, cut into big Chunks 1 cn Green beans

  9. 1 cn Lima beans

  10. 1 cn Corn

  11. 1 Bay leaf

  12. 2 Cubes (b**f) or vegetable

  13. 2 inches x Seasoning to taste Add all ingredients to a large kettle, squeezing or cubing whole tomatoes, so that their juices become part of the mixture. Cover and let simmer for several hours, adding water as necessary, until the veggies are fully cooked and the flavors have had the chance to mix. (This soup is really better the second day.) I have not included can sizes, since how much (or what you add) really depends on your personal taste. (Hominy, for instance, is something I sometimes add, and is really good!) This recipe has no fat and is delicious!! Enjoy! :

  14. 10 Issue

  15. 12, 1994. Formatted by Sue Smith, S.Smith

  16. 12-8-94. Recipe collection of Sue Smith.

  17. 1.80ÃÆ'¡


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