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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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I clipped this recipe from a magazine years ago and it is one of the best vegetable soups I've ever eaten. I don't make it as often as I'd like because it takes a lot of time to prepare and cook but the final result is well worth the effort. Ingredients:
3 stalks celery, diced |
5 carrots, shredded |
1/4-1/3 turnip, shredded |
1 onion, chopped |
6 tomatoes, diced |
1 meaty soup bone |
1/2 cup fresh green beans, diced |
1/2 cup fresh yellow beans, diced |
2 1/2 quarts water |
1 tablespoon sugar |
1 teaspoon fresh chervil |
1 teaspoon fresh parsley |
1 teaspoon fresh chives |
1 dash thyme |
1 bay leaf |
salt and pepper |
Directions:
1. Combine all the ingredients (except for the green and yellow beans) in a large soup pot.
2. Cover with water and simmer very slowly, all day, if possible.
3. Add the beans at the last so that they stay crisp.
4. Serve with a sprinkling of fresh chives or parsley.
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