End-Of-Month Vegetable Soup
Yield
6 servingsPrep
10 minCook
60 minReady
70 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | Chinese |
cabbage
|
*
|
| ½ |
carrots
|
*
|
|
| ½ | Red |
sweet red bell peppers
|
*
|
| 1 | each |
yellow onion
|
|
| 4 | small |
potatoes
|
|
| ⅛ | pound |
bacon
pieces, (for seasoning) |
|
| 4 | each |
prosciutto
end bits, for seasoning, opt. |
*
|
| 5 | Stalks |
celery
|
*
|
| 1 | each |
bouquet garni
about 1 t each parsley, and thyme, 1 or 2 bay, leaves) |
*
|
| 2 | each |
bouillon cubes
chicken or beef |
* |
| 2 | each |
garlic cloves
|
|
| 1 | x |
black pepper
(to taste) |
*
|
| 1 | cup |
white wine
opt. |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | Chinese |
cabbage
|
*
|
| 0.5 |
carrots
|
*
|
|
| 0.5 | Red |
sweet red bell peppers
|
*
|
| 1 | each |
yellow onion
|
|
| 4 | small |
potatoes
|
|
| 56.7 | g |
bacon
pieces, (for seasoning) |
|
| 4 | each |
prosciutto
end bits, for seasoning, opt. |
*
|
| 5 | Stalks |
celery
|
*
|
| 1 | each |
bouquet garni
about 1 t each parsley, and thyme, 1 or 2 bay, leaves) |
*
|
| 2 | each |
bouillon cubes
chicken or beef |
* |
| 2 | each |
garlic cloves
|
|
| 1 | x |
black pepper
(to taste) |
*
|
| 237 | ml |
white wine
opt. |
*
|
Directions
Make the bouquet garni by tying the herbs up in a cheesecloth or coffee filter.
Put a quart of water to boil with about ½ teaspoon salt (I don't like to use too much salt if I use bouillon), the bouquet garni and the bouillon.
Dice the onion, mince the garlic, and add these to the soup together with the bacon and/or prosciutto ends.
Bring this to a boil. Simmer 5 minutes.
If scum forms on the surface, skim it off.
Dice the potatoes and add to the boiling pot.
Cut up everything else and add it.
Add the wine. Adjust the liquid so that it covers the vegetables.
After it boils again, adjust the seasoning and simmer for about an hour, or until it is done (this is quite subjective).
