Guest guest Posted January 30, 2009 Report Share Posted January 30, 2009 I shall give this recipe a whirl. Thanks for sharing DM , " keltoi90814 " <keltoi90814 wrote: > > 1 medium onion - chopped > 2 tablespoons butter > 4 cups water and/or veg broth > 1 28oz can diced tomatoes > 2-3 carrots - thinly sliced > 2-3 celery stalks - chopped > 1 tablespoon veg bouillon granules > 1/2 to 1 teaspoon sugar > 1 teaspoon basil > 1/2 teaspoon thyme > 1/4 teaspoon savory > 1/8 teaspoon ground mace > 1/8 teaspoon pepper > salt - to taste > hot pepper sauce - to taste > > In pot cook onion in butter until tender, but not brown. Add > water/broth, undrained tomatoes, carrots, celery, bouillon granules, > and all spices. > > Bring to boil. Reduce heat; cover and simmer about 40 minutes or > until vegetable are tender. > > Near the end of cooking you can add a can of white bean (drained and > rinsed) and pasta. Increase the liquid if adding pasta to the soup. > > Note: I use very little salt and increase the amount of all the other > spices (except sugar) in this soup. It is really a matter of personal > taste - I go towards the spicy side by adding a fair amount of hot > pepper sauce (Tabasco). > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.