Vegetable Soup Provencal

Discussion in 'Food and nutrition' started by Tim Bowley, Mar 9, 2004.

  1. Tim Bowley

    Tim Bowley Guest

    Not a barley soup, but try this.

    Tim

    Vegetable Soup Provencal

    1/2 medium head cabbage 2 potatoes 1 carrot pepper 1 large
    leek 2 small tomatoes 1 cup fresh string beans 1 cup fresh
    peas 2 quarts beef broth 1 1/2 teaspoons salt
    2/4 teaspoon oregano
    3/4 teaspoon black 1 teaspoon basil cayenne pepper to taste
    4/2 cup macaroni grated Parmesan cheese

    Serves eight

    Remove the outer leaves and core of = cabbage. Shred, peel
    and chop the potatoes and carrot. Wash the leek, cut off
    root end, and slice. Peel, seed, and chop the tomatoes.
    Place vegetables, beef broth, and spices in a large kettle.
    Bring to a boil, then lower the heat, and simmer covered
    for 20 minutes. Bring the soup to a boil and add the
    macaroni. Lower the heat and simmer for 15 minutes, or
    until the macaroni is tender. Stir occasionally to prevent
    the macaroni from sticking. Serve hot, sprinkled with
    Parmesan cheese.

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