PETER’S GRILL VEGETABLE SOUP
1/2 c. onions, 1/2″ cubes
1/2 c. celery, 1/2″ cubes
1/2 c. carrots, 1/2″ cubes
1/2 c. potatoes, 1/2″ cubes
1 (16 oz.) can whole tomatoes
1/2 tsp. sugar
1 c. frozen mixed vegetables
5 c. water
Salt & pepper to taste
In a kettle saute onions, celery, carrots and potatoes for about 15 minutes. Add tomatoes, sugar, frozen mixed vegetables and water. Simmer until vegetables are done, about 15 to 20 minutes. Salt and pepper to taste.
6 servings.
VEGETABLE SOUP
3 c. soup stock
1/4 c. chopped onions
1/4 c. green beans cut in strips
2 tbsp. diced turnip
1/4 c. diced carrots
1/4 c. shredded cabbage
1 tbsp. celery, finely chopped
Salt, pepper, seasoning
Add prepared vegetables to soup stock. Cook until vegetables are tender (about 1/2 hour). Season to taste. Serve hot. NOTE: Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange.
Exchange 1 serving for 1 vegetable serving.
7 Grain Vegetable Soup
—–INTO A LARGE KETTLE PUT—– 2 qt Water
—–BRING TO A BOIL, THEN ADD—– 1 qt Tomatoes & juice
1 c AM 7 Grain Cereal (uncooked)
1 cn Green beans & juice
3 Celery stalks — chopped
1 cn Whole kernel corn & juice
6 oz Jar sliced mushrooms
3 c Squash, cubed
1 tb Onion powder
2 ts Garlic powder
1 t Celery seed
Sea salt — to taste -OR- vegetable seasoning
Bring to boil and simmer, covered for 1 hour. Add 1 tablespoon of AM Canola Oil before serving, and a handful of chopped parsley. Any other vegetables of choice may be added or substituted.