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Vegetable Soup

Courtesy of Women's Branch of the Orthodox Union

Print Recipe

Vegetable Soup

(Make a big potful—it’s even better the next day, reheated)

2 carrots
1 large potato
1 large or 2 small onions
2 ribs celery
1 cup shredded cabbage
1 cup canned tomatoes or
2 fresh tomatoes, diced
¼ lb mushrooms or
1 small can mushrooms
4 cups water
1 tbsp soup powder
salt and pepper

Instructions:

You can dice all the vegetables with a knife or thrown them all in the food processor and shred.  Shredding makes a thicker soup.  Place all ingredients in a large pot, bring to a boil, then cover and simmer for at least one hour.

Notes: Vegetable Soup