(yield: 25)
time: 1 hour
1 cup serving size
2 qts. canned tomatoes
2 c. cabbage, chopped
1 c. carrots, sliced
1 c. onions, chopped
1/2 c. celery, chopped
2 t. salt
1/4 c. margarine
2-1/2 qts. vegetable (chicken or turkey) broth
2 c. frozen green peas
2-1/2 c. cooked chicken or turkey, diced
procedure
1. simmer vegetables, salt and fat in liquid about 35 minutes,
2. add peas, cook 5 more minutes.
3. add chicken or turkey, heat through.
variation – beef vegetable soup:
add 2-1/2 qts, water and 2-1/2 tsp. salt to 5 lbs, cubed boneless stew beef. simmer 2 hours until tender, use beef broth in place of chicken or turkey broth and cooked meat in place of poultry.
Source: KJFSC