Variety Vegetable Soup Recipe
Ingredients
| Tomato juice | 1 1/2 Cup (16 tbs) | |
| Beef bouillon -1 7/8 cups | ||
| Cabbage | 8 Ounce, shredded | |
| Celery - 1 rib, sliced | ||
| Onion flakes | 4 Tablespoon, dried | |
| Parsley flakes | 1 Tablespoon, dried | |
| Pepper flakes | 1 Teaspoon, dried | |
| Artificial sweetener - equivalent to 1 teaspoon sugar | ||
| Garlic salt | 1 Dash | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Mushrooms | 1 Can (10oz) | |
| French-style green beans - 1 can (14 ounces), with liquid | ||
Directions
MAKING
1. In a saucepan, put together all ingredients except mushrooms and beans; simmer until the vegetables are tender.
2. Stir in mushrooms, beans and heat to serving temperature.
3. Season with salt and pepper as per taste.
SERVING
4. Serve in soup bowls as appetizer.
1. In a saucepan, put together all ingredients except mushrooms and beans; simmer until the vegetables are tender.
2. Stir in mushrooms, beans and heat to serving temperature.
3. Season with salt and pepper as per taste.
SERVING
4. Serve in soup bowls as appetizer.
Chef
