GARDEN VEGETABLE SOUP RECIPE
yield: 8 servings
- 4 cups Cabbage, shredded
- 1 1/2 cups Carrots, sliced
- 3 ribs Celery, sliced
- 2 Parsnips, peeled and diced
- 3 tbsp Vegetable Oil
- 4 cans (13 3/4 oz) Chicken Broth
- 3 medium POtatoes, peeled and diced
- 2 Zucchini, sliced
- 2 cups Cauliflower Floweretes
- 1 small Sweet Red Pepper, halved, seeded and diced
Suggestion: Served sprinkled with parmasean cheese.
