Vegetable Minestrone Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Chopped onion,
1: Leek, white part only,
Chopped,
2 Cloves: garlic,
1 can: , (28 oz) tomatoes, crushed
4: Red potatos, quartered
2: Carrots, sliced
1: Celery stalk, sliced
1/2 cup: Barley,
1 1/2 cup: Corn,
1 cup: , (frozen) peas
1 can: , (16 oz) white beans
, drained
1 tsp: Basil,
1: Bay leaf,
1 tbsp: Salt,
1 tsp: Black pepper,
Directions:
Saute garlic, oniions and leek. Add tomatoes and one can water,
potatos, celery and carrots and cook 25 minutes. Add barley and cook
10 minutes. Add remaining ingrediants and cook 20 minutes or until
barley is done. Makes about 1 gallon.
Posted by Timo to the Fatfree Digest [Volume 14
Issue 13] Jan. 13, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
potatos, celery and carrots and cook 25 minutes. Add barley and cook
10 minutes. Add remaining ingrediants and cook 20 minutes or until
barley is done. Makes about 1 gallon.
Posted by Timo
Issue 13] Jan. 13, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp