Sunday, November 30, 2014
Saturday, June 9, 2012
Fresh vegetable soup
1 can chicken broth, 3 T chicken bases, 2 quarts water, 1/4
tsp pepper, 1/8 tsp salt, 1 inch chunk ginger, peeled and
crushed, 2 bay leaves, 8 large cloves garlic, crushed 2
stalks celery, thinly sliced, 1/2 bermuda onion, thinly sliced.1
large red pepper, chopped, 12 baby carrots, thinly sliced, 1
leek, thinly sliced, 5 mushrooms, thinly sliced, 1 scallion,
sliced in one-inch pieces
Put everything into a soup pot and simmer
gently for 1-2 hours adding water as needed.
This makes a light, refreshing, summer dish
or first course. serve if hot.