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Chock Full O'Vegetables Soup

Serves: 6
Total Calories: 820

Ingredients

2 onions medium, sliced
1 clove garlic minced
1/4 cup vegetable oil
6 cups chicken broth or bouillon
1/2 cabbage small head, sliced
2 potatoes large, peeled and cubed
2 cups celery sliced
2 cups carrots sliced
1 teaspoon basil dried basil leaves, crushed
1/2 teaspoon marjoram dried, crushed
1 (20-ounce) can garbanzo beans undrained
Parsley Sauce (see below)

Directions:

In a 6-quart kettle or Dutch oven over medium-high heat sauté onions and garlic in oil for 5 minutes or until soft.

Add broth or bouillon, cabbage, potatoes, celery, carrots, basil and marjoram. Bring to a boil reduce heat to low, cover and simmer for 30 minutes.

Add garbanzo beans. Simmer 5 minutes longer.

Serve with 1 to 2 tablespoons sauce in each serving. If sauce is not used, salt soup to taste or sprinkle with grated Parmesan cheese.

Nutritional Facts:

Serves: 6
Total Calories: 820
Calories from Fat: 132

This Chock Full O'Vegetables Soup recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.


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