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2 diced onions
Sauté onion in olive oil for 5 minutes. Add remaining ingredients. Cook 10 minutes. Add potatoes. Cook 25 minutes.
Poster's Notes:
I usually double the recipe and freeze the soup that's left. It's a clear soup, full of veggies and wonderful on a cold day or night.
Posted by Bubbie Shellie
Nutritional Info Per Serving: N/A
2 tbsp. margarine (I use some olive oil)
2-1/2 tsp. salt
1/4 tsp. pepper
2 quarts water
2 carrots, grated
4 cups mixed vegetables (celery, cabbage, etc.)
3 potatoes, cubed
For Pesach 2000 I used a few carrots, sliced; Used more veggies and water to yield more soup!