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vegetable and pasta soup

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 cups Chicken stock, fat removed

  2. 1 1/2 cup Tomato juice

  3. 1 large Carrot, finely chopped

  4. 1 small Zucchini, cut in

  5. 1/4" slices

  6. cup Celery, finely chopped

  7. 1 medium Onion, finely chopped

  8. 1 1/2 cup Cabbage, chopped

  9. cup Alphabet pasta,see note

  10. 2 Cloves garlic, minced

  11. teaspoon Salt

  12. teaspoon Pepper

  13. 1 small Bay leaf

  14. 1 tablespoon Parsley, chopped

Instructions Jump to Ingredients ↑

  1. *or pasta up to ⅛" (3mm) thick To cook reduced quantities: reduce all ingredients proportionately.

  2. Pour stock and tomato juice into cooker. Bring to boil on high heat. Add remaining ingredients except parsley. Stir.

  3. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Allow to cool naturally.

  4. Open cooker. Serve hot, garnished with parsley.

  5. Recipe by: Hawkins Futura Cookbook - 1987 Supplement Posted to MC-Recipe Digest V1 #569 by Rooby on Apr 15, 1997

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