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Recipe from a Reader
Vegetable Soup



  1. In a large pot add stock, carrots and beet juice with about 7-9 Cups of Water. you may add spices if you whis to taste sometimes I use basil, oregano, paprika,or tumeric.
  2. Add chopped cabbage, celery, onions and tomatoes. Let simmer until cabbage is transparent. This is where you add the parsley ad garlic not needed but it gives to soup a little more flavour.
  3. If your not a fan of the chunkyness of cabbage I suggest using a blender to blend everything into a puree.
What I have done in the past is puree the tomatos and juice the carrots and beets the day before or the week before and put them in the freezer for later use. I use it as stock for my chowder. Serves as many as you want. I use a 10 gallon pot and freeze the soup for later. You can add other veggies to your liking and you can completely omit the beef or chicken stock for a pure veggie soup. Should you want to thicken the soup barley is a good addative as well as brown rice. Enjoy!