5 c Vegetable broth (water is
Fine, but Not as tasty) 1 c Tomato or vegetable juice
1 c Peeled tomatoes, cut in
sm Pieces 1 c Carrots, chopped
1 c Green beans or yellow wax
Beans 1 c Onions, finely chopped
1 c Zucchin or yellow squash,
Thinly sliced 1 c Leek, chopped
2 c Unpeeled red potatoes,
Diced 1 Cheesecloth bag of fresh
Erbs of choice (parsley, basil, etc.) 2 t Salt
Bring liquid to boil in a deep soup kettle. Add all vegetables and seasonings. Turn down heat to simmer and partially cover the pot. Simmer until vegetables are tender. Serve hot with crusty whole wheat bread and a light fruit dessert. Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable. Don’t use the cabbage family because the flavor is too radically changed. Green peas and baby lima beans are a great addition, as is 1/2 cup of corn kernels. Total Calories Per Serving: 105 Fat: 1 gram This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group. From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.