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Veggie Soup

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Preparation Time: 200 minutes
Cooking time: 200 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 20
This recipe has been visited 2715 times

Ingredients:

Metric Imperial

7 cup(s) Water

3 cup(s) chopped cabbage

3 carrots

2 medium onions

2 celery stalks

2 cloves garlic, minced

1 can corn, drained

1/4 cup(s) tomato paste

3 tbsp(s) chicken soup

1 tbsp(s) lemon juice

1 tsp(s) cumin

1 tsp(s) salt

1/2 tsp(s) thyme

1/2 tsp(s) pepper

1/4 tsp(s) black pepper

Soup!

Posted by: tlparadis on 06 June 2008

Click here to view tlparadis's Cookery Book

Cooking Steps:

Use a food processor to chop up the cabbage, celery, onions and carrots. Make sure you do each vegetable separately.

Mix all the ingredients, excluding the corn, in a pot. As soon as this reaches the boiling point, lower the heat to a simmer.

Throw in the corn after the rest of the ingredients have been simmering about a half hour.

Keep this simmering for another half hour until the vegetables become soft. Use seasonings based on your own preference.