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VEGETABLE SOUP 2 qt. water 4 stalks celery 4 Tbsp. barley 4 Tbsp. lentils 4 Tbsp. split peas 3 medium chopped carrots 2 medium chopped onions 8 oz. can tomato sauce 6 beef or chicken bouillon cubes 2 Tbsp. oil Add water, dried and fresh vegetables to a 3 to 4 quart soup kettle. Add tomato sauce, bouillon cubes and oil. Bring to boil, then simmer. Stir occasionally for about 2 1/2 hours until all vegetables are tender. Serves 4 to 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |