Puree of Vegetable Soup
- 3 carrots
- 1 turnip
- 1 leek
- 1 stalk celery
- 2 ounce cabbage
- 2 tomatoes
- 1 onion
- 1/4 pound spinach
- 2 medium-sized potatoes
- 1/4 pound dry lima beans
- 1 1/2 tablespoon split peas
- 1 1/2 quarts water
Cook the vegetable in the water until very well done (usually about 35-40 minutes). Strain and serve the clear puree with cheese croutons. Serves 5.
Submitted by May 24, 2009
13 min
40 min
53 min