Roots and Tubers Soup
This easy recipe uses a variety of
root vegetables.
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| Roots and Tubers Soup |
8 cups chicken broth or bouillon
1 can (14 1/2 ounces) stewed tomatoes
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 carrot, sliced
1 small turnip, peeled and cubed
1 small rutabaga, peeled and cubed
1 parsnip, peeled and sliced
2 stalks celery, sliced
2 medium potatoes (about 2/3 pound),
cubed
1 1/2 cups chopped green cabbage
2 bay leaves
1 1/2 teaspoons ground sage
1/2 teaspoon black pepper
In a 6-quart pot combine all
ingredients; bring to boil. Cover, reduce heat and simmer 25 to 30 minutes or until
vegetables are tender. Serve hot. Soup can be stored, covered, in refrigerator
up to 1 week.
Makes 8 to 10 servings (12 cups).
Nutritional info.: 131 calories; 5 g
protein; 3 g fat; 25 g carbohydrates; 5 g fiber; 18 mg cholesterol; 1325 mg
sodium; 17% calories from fat.
