RECIPE: Breakfast vegetable soup
Many early farmers came into the kitchen after early-morning chores for a breakfast of vegetable soup made of anything and everything the garden had to offer.
1 large onion, chopped fine
2 carrots, grated
1 c. diced celery
1 green pepper, diced
1 white turnip, sliced thin
4 Tbsp butter
6 c. chicken, beef or vegetable broth.
1 c. green beans
1 c. peas
2 c. peeled & chopped tomatoes
1 c. lima beans
1 c. shredded cabbage
1 c. chopped zucchini
Cook the onion, carrots, celery, green pepper & turnip in butter in a heavy kettle until tender. Add the broth. Cover & simmer for 30 minutes.
Add any or all of the optional vegetables except the cabbage & zucchini, & simmer 5 minutes longer. The cabbage & the zucchini should be cooked only the last 2 minutes.
Season will with salt & pepper. Serve with lots of buttered toast.
This is a refreshing, light soup.