Vegetable Bean Soup...

1 clove garlic, chopped         1 large onion, diced

2 carrots, diced                    3 stalks celery, diced

1 Tb olive oil                        1 large can tomatoes, cut up

 

1/2 tsp oregano                    1/2 tsp basil

1/4 tsp red pepper                1/2 tsp dry parsley

2 tsp salt                               dash pepper

Sauté garlic and onion in olive oil. Add carrots and celery. Add tomatoes, spices and herbs. Bring to boil and add beans which have been rinsed. Add enough water to cover beans. Simmer 3-4 hours until beans are tender. Stir occasionally and add more water when necessary. Makes 12 cups.

Cabbage & Cheddar Cheese Soup...

Sauté onion in 2 Tbs butter in heavy sauce pan until tender. About 3 minutes. Add cabbage, carrots, potatoes, broth and salt. Cover and simmer about 20 minutes.

In another pan, melt 1/4 cup butter and blend in flour, paprika & pepper. Stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat and stir in cheese until melted. Do not boil. Add vegetables with liquid to cheese soup base. Serve hot with home made bread or rolls.

Laurie's Country Crafts