Goody Solomon's Vegetable Soup (Serves 11)

This recipe came from the Vegetarian Times.

2 cups canned tomatoes, with juice  2 parsnips  1 large baking potato  5 carrots  1/4 head cabbage  2 stalks celery  1 medium-sized onion, peeled  4 qts. vegetable stock  1 large clove garlic  4 sprigs parsley  2 sprigs dill  1/2 tsp. soy margarine per serving for garnish

1. Cut vegetables into bite-sized pieces. Place vegetables and stock into large stockpot. 2. To make bouquet garni, place garlic, parsley and dill in cheesecloth, and tie with string. Add to stockpot. 3. Cook soup over medium-low heat for about 40 minutes, or until potatoes and carrots are soft. When done, remove bouquet garni, and discard.  4. To serve, ladle soup portion into serving bowl, and garnish with 1/2 teaspoon margarine. Store remainder in refrigerator. To reheat, place serving portion in saucepan or microwavable container.

Comments: I made half of this recipe because it makes 12 servings. Also, I omitted the parsnips.

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