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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Garden Vegetable Soup

Servings: 10-12

Calories: 49

Fat: 0.4 g

Cholesterol: 0 g

Sodium: 521 mg

Protein: 2 g

Carbohydrate: 11 g

* Ingredients:

2 medium potatoes, diced

2 medium carrots, diced

1 c. string beans, diced

1 medium onion, diced

2 medium summer squash, diced

2 stalks celery, diced

3 medium tomatoes, chopped

1/4 large green pepper, diced

2 t. salt

1 t. onion salt

1 T. parsley

1/4 t. thyme

1/4 t. sweet basil

1/4 t. marjoram

1/8 t. dill weed

1/8 t. garlic salt

Pearl barley, brown rice, or whole wheat spaghetti, as desired

* Directions:

Put vegetables into a large saucepan and cover with approximately
2½ quarts of water. Bring to a boil and add seasonings. Continue to
simmer until vegetables are nearly cooked. Add pearl barley, brown
rice, or whole wheat spaghetti and continue to cook until done.

 

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side dishes, food, recipes, cake, meat, vegeterian, seafood, soup