| MOM’S VEGGIE SOUP 1 pound package brussel sprouts (Trim stems and peel off tough outer leaves) 1 pound package baby carrots 2 cups cabbage, chopped into 1 inch chunks 1 large potato, peeled and diced into ½ inch pieces (approximately 1 cup) 1 large onion, diced 1 cup celery, sliced in ¼ inch pieces 1 cup peeled, diced kohl rahbi or turnips (if available) 2 pounds lean hamburger, rolled into walnut sized portions 4 cups canned or bottled tomatoes 1 cup yellow summer squash, sliced 1 cup zucchini, sliced 1 green pepper, chopped 1 clove garlic (optional) 1 tablespoon salt ¼ teaspoon cayenne pepper (optional) Combine meat and vegetables except tomatoes, squash and peppers. Add just enough water to cover. Simmer for 20 minutes. Add tomatoes, squash and peppers then finish cooking (about 10 minutes) or until vegetables are tender. Makes 10 servings - 8 oz. bowls. |