MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Harvest Vegetable Soup
 Categories: Soups, Vegetable
      Yield: 10 Servings
 
      3 tb Olive oil
      1    Onion; diced
      1    Leek; light green and
           - white parts only, sliced
      3 cl Garlic; peeled and crushed
      3    Celery ribs; diced
      2    Carrots; diced
  3 1/2 c  White cabbage (1/2 sm);
           - shredded or thinly sliced
      2    Red boiling potatoes;
           - unpeeled, chopped
      1 sm Turnip; peeled & chopped
  2 1/2 c  Vegetable broth
      1 c  V-8 juice
    1/2 ts Dried thyme leaves
           Black pepper; to taste
           Salt; very little
      1    Can kidney beans,
           - great northern beans,
           - or chickpeas; drained
    1/2 c  Elbow macaroni
 
  Total time: 2-1/2 to 3 hours
  
  Heat oil in very large soup pot. Add onions and cook, stirring,
  over low heat for 2 minutes. Add the leek and garlic; cook,
  stirring, for another minute or so. Add celery and carrots; cook,
  stirring, for an additional minute or so. Stir in the cabbage,
  potatoes, turnip, vegetable broth (or bouillon cubes and water),
  tomato juice, and thyme. Bring to a boil. Season with pepper to
  taste. Turn down, and simmer covered for 2 to 2-1/2 hours, or until
  the vegetables are tender. Add macaroni and beans during the last
  30 minutes.
  
  Serve hot with crusty bread or rolls.

  Posted by: Dale & Gail Shipp, Columbia, MD
 
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