Garden Vegetable Soup
During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!—Dorothy Miller, Royersford, Pennsylvania
10 ServingsPrep: 20 min. Cook: 2 hours 35 min.
- 1 small head cabbage (about 1 pound), chopped
- 3 medium green peppers, chopped
- 2 medium sweet red peppers, chopped
- 5 medium onions, chopped
- 3 celery ribs, chopped
- 6 medium tomato or 1 can (28 ounces) diced tomatoes
- 4 cups chicken broth
- 1 bay leaf
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- In a large kettle or Dutch oven, combine all ingredients; bring to a
- boil. Reduce heat. Cover and simmer for 2-1/2 hours or until
- vegetables are tender, stirring occasionally. Discard bay leaf.
- Yield: 10 servings (about 3 quarts).
If Cooking for Two: Freeze soup in serving-size airtight containers to enjoy months later.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with low-sodium chicken broth and without added salt) equals 1 vegetable, 1/2 starch; also, 64 calories, 39 mg sodium, 0 cholesterol, 15 gm carbohydrate, 4 gm protein, 1 gm fat.