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Four-Day Vegetable

Ingredients

  • 1 lg Onion – peeled – fine chopped
  • 3 ea Garlic cloves; peeled and – finely chopped
  • 2 c Cabbage; cooked and finely – chopped
  • 2 ea Carrots; peeled – shredded
  • 1 sm Turnip; peeled – fine diced
  • 1 ea Mushrooms – chopped
  • 4 ea Swiss chard leaves & stems
  • 2 sm Zucchini – finely diced
  • 4 ea Rosemary leaves – fresh, or 1 ts Rosemary – dried – crushed
  • 1 md Tomato – peeled – seeded and – chopped
  • 1 tb Salt – to taste
  • 1 ts Pepper, black – ground fresh – to taste
  1. Put all the vegetables and the rosemary in a deep pan.
  2. Cover with  water and add salt and pepper to taste — about 1 tblspn salt and 1  tspn pepper.
  3. Bring to a boil gradually over low heat.
  4. Cover pot and  simmer the soup gently for 1-1/2 to 2 hours, or until all the flavors  are well blended.

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