Vegetable Soup - Hasa Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
2 Tablespoons olive oil 2 medium carrots, peeled and chopped into
small pieces 1 large onion, chopped 2 cloves garlic, crushed 2
Tablespoons grated fresh ginger 2 medium potatoes, peeled and diced
into 1/2-inch cubes 4 medium tomatoes, chopped I cup finely chopped
coriander leaves 7 cups water 2 teaspoons salt I teaspoon pepper 1
teaspoon cumin Heat oil in a saucepan; then stir-fry carrots, onion,
garlic, and ginger over medium heat for 8 minutes. Add potatoes,
tomatoes, and coriander leaves and stir-fry for another 5 minutes.
Add remaining ingredients and bring to boil. Cover and simmer over
medium-low heat for I hour or until vegetables are well-done. A touch
of ginger adds a lot to this soup.
Title: VEGETABLE SOUP FOR 50
Categories: Soups
Yield: 50 Servings
2 ga Soup stock
3 Bay leaves
3 c Carrots, diced
3 c Celery, diced
2 c Onions, chopped
1/2 c Rice
2 qt Tomatoes
1 cn Peas, no. 2 size
2 tb Salt
1/4 ts Pepper
Heat the stock with the bay leaves; boil for 5 minutes. Remove the bay
leaves. Add vegetables and seasoning to stock and simmer gently until
vegetables are tender and the flavors are blended. Other vegetables
may be added if desires. Add rice and cook until tender. Randy Rigg
Source from luhu.jp
small pieces 1 large onion, chopped 2 cloves garlic, crushed 2
Tablespoons grated fresh ginger 2 medium potatoes, peeled and diced
into 1/2-inch cubes 4 medium tomatoes, chopped I cup finely chopped
coriander leaves 7 cups water 2 teaspoons salt I teaspoon pepper 1
teaspoon cumin Heat oil in a saucepan; then stir-fry carrots, onion,
garlic, and ginger over medium heat for 8 minutes. Add potatoes,
tomatoes, and coriander leaves and stir-fry for another 5 minutes.
Add remaining ingredients and bring to boil. Cover and simmer over
medium-low heat for I hour or until vegetables are well-done. A touch
of ginger adds a lot to this soup.
Title: VEGETABLE SOUP FOR 50
Categories: Soups
Yield: 50 Servings
2 ga Soup stock
3 Bay leaves
3 c Carrots, diced
3 c Celery, diced
2 c Onions, chopped
1/2 c Rice
2 qt Tomatoes
1 cn Peas, no. 2 size
2 tb Salt
1/4 ts Pepper
Heat the stock with the bay leaves; boil for 5 minutes. Remove the bay
leaves. Add vegetables and seasoning to stock and simmer gently until
vegetables are tender and the flavors are blended. Other vegetables
may be added if desires. Add rice and cook until tender. Randy Rigg
Source from luhu.jp