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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 Cassyjean - Torrington, CT May 24, 2009 13 min 40 min 53 min

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