Vegetable Soup
|
| |
| 1 small | onion finely chopped |
| 1 clove | garlic pressed |
| 2 stick | celery diced |
| 1 Tbsp | olive oil |
| 1 tsp | cornstarch |
| 1 Tbsp | tomato puree |
| 1 | 14 oz. can chopped tomatoes |
| 1 Tbsp | soy sauce |
| 1/2 tsp | basil |
| 1/2 tsp | oregano |
| 1 | bay leaf |
| | salt and pepper |
| 3 small | potatoes diced |
| 3 small | carrots diced |
| 1 quart | water |
| 1 | vegetable bullion cube |
| 1 cup | cooked small pasta shapes |
| 1 cup | beans |
| 1 cup | corn |
| |
| Put the onion, garlic and celery in a pan with the olive oil and saute |
| for 5 minutes. |
| Add the cornstarch and stir and cook for 1 minute. |
| Add the tomato puree, tomatoes, soy, herbs, salt and pepper, potato, |
| carrot, water and bullion. |
| Bring to a boil, reduce the heat, cover and simmer for 30 minutes. |
| Season to taste. Add pasta, corn and beans and cook 5 minutes. |
| |
| |
| ~Susan |
| ~nar...@nyc.rr.com~ |
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| (ID: 80059) Mirror: rec.food.recipes: Mon, Nov 25, 2002 |